Hello Joan et al, Lardy Cake recipe for anyone who would like to try it. Best wishes to all for a very Happy Christmas. Corinne. > Hallo Hazel: > > You mentioned Lardy Scones, which I haven't had, but when I was a child and used to go to my great grandmothers house, she used to make Lardy Cakes which were out of this world and my mouth is watering as I think of them. You mentioned Constantine and that's where my ancestors are from, though they attended church in Mabe because it was nearer and that's where they are buried. I am going to make a large batch of Lardy Cakes for the party! > > Best wishes, Joan Lardy cakes Ingredients For the dough 170ml/6fl oz milk 40g/1½oz unsalted butter, cubed plus extra for greasing tin 340g/12oz strong bread flour 1 tsp salt 2 tbsp caster sugar, plus extra for dusting tin 9g/¼oz dried yeast 1 free-range egg For the lard and sugar mix 200g/7oz caster sugar, plus extra for sprinkling on the cakes after baking 250g/9oz lard, cubed ground cinnamon, to taste 150g/5½oz mixed dried fruit (currants, raisins, sultanas), soaked in a little water Preparation method Heat the milk with the butter until the butter has melted. Remove from heat and let it cool to 45C/113F. Meanwhile mix the flour, salt, sugar and yeast in a mixing bowl for a freestanding mixer. Beat the egg into the milk, then pour the liquid gradually into the flour mixture and mix into a dough that is not too sticky - you might not need all the liquid. Knead the dough in a freestanding mixer with a dough hook for five minutes. Cover the dough with cling film and set aside to rise until double in size (about one hour). Meanwhile for the lard and sugar mix, combine the sugar and cubed lard to form a soft paste. Add ground cinnamon to taste. Preheat the oven to 200C/400F/Gas 6. Line two baking trays with baking parchment. Line 10 chefs rings, 8cm/3¼in diameter, with parchment paper, then butter and sugar the paper and set aside. Cut the dough into 10 equal pieces, weighing them to ensure they are the same size. Roll each piece into a ball with your hands, then roll out out each ball into a 14cm/6in circle. Brush some of the lard and sugar paste on the top. Fold an edge of the circle to the centre, rotate and repeat so that a small hexagon is formed. Roll out to a 14cm/6in circle again. Repeat for all 10 and set them aside to rest for 10 minutes. Once rested, brush on more lard and sugar mix and sprinkle on the dried fruit. Repeat the folding into a hexagon procedure. Place each hexagon into a chef ring on the baking tray, with the folded sides facing up. Cover in cling film and set aside to rest until double in size (about 40 minutes). Brush the lardy cakes with milk and place in the hottest part of the oven. Bake for 20 minutes or until golden-brown. Remove from oven and rest them in the tin for 15 minutes. Turn out the lardy cakes and sprinkle a mix of half sugar, half ground cinnamon on top of the lardy cakes.

Good evening Joan Thank you for your recipe I will try it out on my tour New Years Eve as I conduct tours for our local Council and New Years is a big tour I cook for up to 50 people. Hope you are enjoying your party. Merry Christmas Hazel