Just made this (a memory of long distant school days at morning break time). Turned our really well. Very rich, fantastic flavour, texture. Yum, yum!!! Used 50:50 lard/trex; 50:50 mixed fruit/ raisons; 1/2 teaspn citric acid (instead of vit C); heaped teaspn Allinsons dried yeat. Rise time 90 mins, baked 190C fan oven. Thanks for the great recipe!
Thanks mate, I remember in the Bakery years ago added 50 50 lard and white shorting I think that was the best, my customers like just lard so I make what selling 😀 laters
I have watched the video twice and I am drooling, we had an old local bakery that made them just like yours. Unfortunately they were taken over by a factory and the lardies that they turn out are frankly a joke 😢. I think they are trying to make a fat free version. I will try to make your recipe because they look like the real thing, heavy greasy and delicious. Thanks for sharing this classic. All the best, Phil.
Going back some time lardy cakes was a very popular one in Devon and Cornwall, Devon dough cake is great, I have a video recipe on here, you will have to have a go at making it lovely 😍 👌
I've been looking for a good Lardy cake recipe for years. Both my parents coem from Devon so it was a treat to have Lardy cake when we wnet 'home' to Devon as my Dad would say. I have not had any in about 30 year. ILive in the Netherlands. So You can guess waht i'll be baking this afternoon. Thank you for sharing this recipe
@@time4tea595 pig fat is the best one, in the bakery the lard comes in from Europe which is mixed up pig fat, very tasty 😋 so also white fat, which is shorting made of vegetables etc makes a very nice lardy, white fat and brown sugar is the business 😋
@@time4tea595 yes most of the time you don't notice it, most fats will have gone through processing which also takes out some of the bad fats which has that strong smell 😀 enjoy 😀
You are a God amonst men! This is my new favourite channel now as #Wifey said she will make this *rubs ma bellies* The Wifey also asked for your recipe for a bread pudding if you have one fine Sir?
Thanks mate 👍 if you need any further information about lardy Cakes then let me know, I have made a smaller version on the channel about 3 months ago 😀 this is my old Bread Pudding recipe, now just follow the link ua-cam.com/video/M6s3ZjqLrvk/v-deo.htmlsi=p9FD9RGNljaBEEUU 😀 this is the real way to make it up laters Steve
Hi. Looks delicious 👍 Could you please explain what you mean at 14:00 "Get proper granulated sugar. You don't want any Silver Spoon, which is artificial sugar. It just doesn't work the same." I understand that Silver Spoon is refined from beet grown in Kent. What "proper" alternative is acceptable? Cheers 😄
If you want to use silver spoon go for it. The bakers would not use it 😉 for toffee, lardy Cakes, because they said it's poor quality sugar, only good for sugaring the doughnut and in Cakes, Tate Lyle sugar best for toffee and lardy Cakes
@@crazybaker1 Thank you for responding. What consumer (granulated, refined) sugar would you recommend for baking; Tate & Lyle; something more specialist?
@FredGandt very much depends on what you are making, different sugar does different types of job, for me in bread and rolls, buns caster sugar any types is ok, once again powder sugar is a very different product, and can vary from different manufacturers, this is for icing cakes, once again you would have fun testing out each one 😉 I just go for the silver spoon as it's ok for what I make 😉 😊
Love your channel and this recipe. Thank you. Another delight from my youth was a Bridgwater manchip! You don't happen to know a recipe for that do you?
Hi Natch ,yes I think you should get baking parchment paper, this is available on line and in baking shops like Lakeland UK, it's the best way, some times greaseproof paper isn't up to the job, greaseproof paper varys in quality in most cases hope this helps you laters Steve
Mate... this is great... but...... when you divide something into three those are thirds and you covered 2/3 ( two thirds).. but quarters would be something divided into 4.
Hi yes it's like that when I make them, it's the sugar and lard mix that turns into syrup for the top, onice they are out oven leaving in the tin for about 30 minutes and ready to turn over, best bit then the top is just right, I make them daily for my shop laters Steve
Hi mate welcome to the channel, you can use plan flour, but supermarket plan flour is very poor, so I would be reluctant, but if you have a small bakery nr you pop round and buy some from them, with me I am currently selling Bakers plan and Baker bread flour which can be used for Lardy laters Steve
@@Korvintage64 if you PM me at the Traditional Bakery Dursley Facebook address, this just to see if it possible to mail order to your address UK only laters Steve
In the Bakery I use bread flour, but you can use plain flour with a high protein level, which is basely all round flour for most things, UK plan flour is a low protein in most supermarkets so don't use it laters Steve
It's basely bread improver link ua-cam.com/video/iZcczFNtKDA/v-deo.html just made an updated video recipe Link : ua-cam.com/video/GVV0c68Y3H0/v-deo.html
Yes 😀 it's lard and sugar, leave in the tray to cool down, then that's what gives it that nice sticky top which was originally the bottom 😉 I make them daily, some times the lard is different and comes out dryer 😉 laters Steve 😋
HI Dawn welcome to my channel, You can make with fresh and dried yeast, now I have been told that 7g dry yeast = 14g fresh yeast hope this helps laters Steve
As a baker in a cold Bakery, it's needed to helps the yeast to move, at home most would not need it with warm kitchen, but in the country at our farm we need it. Just to point out most supermarket flour has it in, it's called absorvent acid. I buy flour that is free from, a part from U.K. law that some additives must go in all flour Laters Steve
Hi everyone! Hope you like this great simple video recipe for you home bakers, remember to Subscribe
😀😀😀
This looks like it would be delicious, but I don't think I need that much Lard.
Debbie Minton
Just made this (a memory of long distant school days at morning break time). Turned our really well. Very rich, fantastic flavour, texture. Yum, yum!!!
Used 50:50 lard/trex; 50:50 mixed fruit/ raisons; 1/2 teaspn citric acid (instead of vit C); heaped teaspn Allinsons dried yeat. Rise time 90 mins, baked 190C fan oven. Thanks for the great recipe!
Thanks mate, I remember in the Bakery years ago added 50 50 lard and white shorting I think that was the best, my customers like just lard so I make what selling 😀 laters
Oh wow great stuff
Thanks mate 👍
Fantastic recipe with good clear instructions thanks a lot
Hi mate welcome to my channel thank you laters Steve
I have watched the video twice and I am drooling, we had an old local bakery that made them just like yours. Unfortunately they were taken over by a factory and the lardies that they turn out are frankly a joke 😢. I think they are trying to make a fat free version. I will try to make your recipe because they look like the real thing, heavy greasy and delicious. Thanks for sharing this classic. All the best, Phil.
We sell lots of them, I do have a smaller video version recipe 😉 which will be great for you to test at home laters Steve 🙂
Yhat looks delicious!!!😋❤❤❤
Thank you 😊 now it's your turn to have a go 😀 Laters
Excellant video 🙂
Your welcome mate 👍 😀
by far the best cake known to man, just stunning. not many places sell it in devon and cornwall for some reason.
Going back some time lardy cakes was a very popular one in Devon and Cornwall, Devon dough cake is great, I have a video recipe on here, you will have to have a go at making it lovely 😍 👌
Albert Rd dairy in Plymouth used to sell a good slab! Years ago mind.
Proper job👍
thanks mate 👍
I've been looking for a good Lardy cake recipe for years. Both my parents coem from Devon so it was a treat to have Lardy cake when we wnet 'home' to Devon as my Dad would say. I have not had any in about 30 year. ILive in the Netherlands. So You can guess waht i'll be baking this afternoon. Thank you for sharing this recipe
Enjoy Maggie 😉 lucky for me I have to make them daily for my shop, people say they not seen them for years 😀 laters Steve
Absolutely LOVED this video Have Subscribed :)
You will have to have ago at making it 😀
I would but I now live in Portugal and cannot get good lard only the real pig flavoured and smelling one Any idea what I can do?
@@time4tea595 pig fat is the best one, in the bakery the lard comes in from Europe which is mixed up pig fat, very tasty 😋 so also white fat, which is shorting made of vegetables etc makes a very nice lardy, white fat and brown sugar is the business 😋
Thank you. So will the pork smell go with the baking?
@@time4tea595 yes most of the time you don't notice it, most fats will have gone through processing which also takes out some of the bad fats which has that strong smell 😀 enjoy 😀
3 quarters????...... is that metric or imperial? lol love it
Great
Thanks mate 👍
You are a God amonst men! This is my new favourite channel now as #Wifey said she will make this *rubs ma bellies* The Wifey also asked for your recipe for a bread pudding if you have one fine Sir?
Thanks mate 👍 if you need any further information about lardy Cakes then let me know, I have made a smaller version on the channel about 3 months ago 😀 this is my old Bread Pudding recipe, now just follow the link ua-cam.com/video/M6s3ZjqLrvk/v-deo.htmlsi=p9FD9RGNljaBEEUU 😀 this is the real way to make it up laters Steve
thanks for the recipe, looks good
I use this recipe all the time in the bakery, but a lot more bigger Laters Steve
Hi. Looks delicious 👍
Could you please explain what you mean at 14:00 "Get proper granulated sugar. You don't want any Silver Spoon, which is artificial sugar. It just doesn't work the same."
I understand that Silver Spoon is refined from beet grown in Kent. What "proper" alternative is acceptable?
Cheers 😄
If you want to use silver spoon go for it. The bakers would not use it 😉 for toffee, lardy Cakes, because they said it's poor quality sugar, only good for sugaring the doughnut and in Cakes, Tate Lyle sugar best for toffee and lardy Cakes
@@crazybaker1 Thank you for responding. What consumer (granulated, refined) sugar would you recommend for baking; Tate & Lyle; something more specialist?
@FredGandt very much depends on what you are making, different sugar does different types of job, for me in bread and rolls, buns caster sugar any types is ok, once again powder sugar is a very different product, and can vary from different manufacturers, this is for icing cakes, once again you would have fun testing out each one 😉 I just go for the silver spoon as it's ok for what I make 😉 😊
Love your channel and this recipe. Thank you.
Another delight from my youth was a Bridgwater manchip! You don't happen to know a recipe for that do you?
Hi mate welcome to my channel, I will have a look for it, my recipe books from 1947 has a number of odd recipes, I will see what there laters Steve
What about the old Doughcake never see them anymore, loved them as a kid. Love the lardy cake.
Enjoy
should i use the dough recipe in the vid or the one printed below. as making tomorrow. cheers
Use the one in the description best, as sometimes on the video it may be not right or updated 😀
I so want a slice of lardy right now,
Very tasty and easy to make 😀
Love the recipe. The only problem I had was the greaseproof was stuck to the lardy and the bottom of the tin, do you have any suggestions?
Hi Natch ,yes I think you should get baking parchment paper, this is available on line and in baking shops like Lakeland UK, it's the best way, some times greaseproof paper isn't up to the job, greaseproof paper varys in quality in most cases hope this helps you laters Steve
Mate... this is great... but...... when you divide something into three those are thirds and you covered 2/3 ( two thirds)..
but quarters would be something divided into 4.
This is a better video version to follow, from my home kitchen ua-cam.com/video/GVV0c68Y3H0/v-deo.htmlsi=Rope3h069Xy3hW3_
Hiya, just made this and its floating in a puddle of molten lard and sugar... followed it exactly!!!!!!! Is the lard and sugar weight correct?
Hi yes it's like that when I make them, it's the sugar and lard mix that turns into syrup for the top, onice they are out oven leaving in the tin for about 30 minutes and ready to turn over, best bit then the top is just right, I make them daily for my shop laters Steve
@@crazybaker1 thank you
Does it need to be strong bread flour to help with the rise or is plain flour sufficient? Love the video, cheers.
Hi mate welcome to the channel, you can use plan flour, but supermarket plan flour is very poor, so I would be reluctant, but if you have a small bakery nr you pop round and buy some from them, with me I am currently selling Bakers plan and Baker bread flour which can be used for Lardy laters Steve
@@crazybaker1 Hi Steve, thanks for the reply. Where can I find the flour to buy from you pal? Oh & are you shipping it? Cheers, Kevin
@@Korvintage64 if you PM me at the Traditional Bakery Dursley Facebook address, this just to see if it possible to mail order to your address UK only laters Steve
Is it best to use bread flour or plain flour
In the Bakery I use bread flour, but you can use plain flour with a high protein level, which is basely all round flour for most things, UK plan flour is a low protein in most supermarkets so don't use it laters Steve
Hi, what is the purpose of the vitamin c?
It's basely bread improver link ua-cam.com/video/iZcczFNtKDA/v-deo.html just made an updated video recipe Link : ua-cam.com/video/GVV0c68Y3H0/v-deo.html
Iv followed this recipe but for some reason iv took it out the oven and its swimming in lard, is it ment to b?? Xx
Yes 😀 it's lard and sugar, leave in the tray to cool down, then that's what gives it that nice sticky top which was originally the bottom 😉 I make them daily, some times the lard is different and comes out dryer 😉 laters Steve 😋
What is Bakers flour ? Is it strong bread flour or plain flour?
Best use bread flour
What was the aisle of the tin please
The tin is 20 cm x 30 cm, but best have one a bit bigger for better results 😉
would this work with pre actived yeast.
HI Dawn welcome to my channel, You can make with fresh and dried yeast, now I have been told that 7g dry yeast = 14g fresh yeast hope this helps laters Steve
Home page pleases
Hi why the vitamin c? I never have used it in any baking before?
As a baker in a cold Bakery, it's needed to helps the yeast to move, at home most would not need it with warm kitchen, but in the country at our farm we need it. Just to point out most supermarket flour has it in, it's called absorvent acid. I buy flour that is free from, a part from U.K. law that some additives must go in all flour Laters Steve
very bad sound
It's a very old video in a big bakery who really cares 😊