Large Lardy Cake How to Make Recipe Demo at Bakery
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- เผยแพร่เมื่อ 4 มิ.ย. 2020
- Learn how to make an English Large Lardy Cake from scratch. This old school recipe is the world’s best, mouth watering & delicious and this recipe is so easy!
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Large Lardy Cake How to Make Recipe Demo at Bakery
Makes: 2
Please note that the Video my differ from the written recipe
Recipe Ingredients:
255g flour strong white
113g lukewarm milk, or ( water with milk powder )
28g caster sugar
28g White shorting, chopped into pieces
28g egg beaten
28g fresh yeast
7g salt
7g vitamin C [ best to use bread improver ]
Lardy Filling Recipe: 200g Lard, 200g Granulated sugar, 200g Mixed fruit, 200g Golden syrup
For a machine with 3 speed
Recipe Instructions
1. Add the yeast to the milk and stir. Leave it to stand for 10 minutes to allow the yeast to activate.
2. Put the flour in to the mixing bowl, add in the Salt, Sugar, and warmed white shorting and mix in.
3. Make a well in the centre of the mixture. Add in the beaten egg, milk and yeast
4. Mix on 1st speed for around 1 min and then 6 min on 2nd speed
5. Place the dough in a bowl, cover and put in a warm place until the dough doubles in size
6. Knock it back. Divide the dough into two 226g pieces
7. Mould each piece into a ball rest for 10 min
8. Roll out with a rolling pin to about 18cm round
9. Now it’s time to add your filling in this order 100g Lard,100g Fruit, 100g Syrup & 100g Sugar into each round
10. Then fold the dough; this requires you to take an outside edge and pull into the middle, your circle now has a straight edge with a corner at each end. Looking at it clockwise, take the bottom corner and pull the corner into the middle and push the dough down with your palm. Now working clockwise pick up the bottom corner and continue to work your way around, pulling the bottom corner into the centre until you’ve worked your way all around. Roll the discs out and fold as before, then roll out to fit your round cake tins. {check out the video if you are sure }
11. Cover and leave in a warm place to rise for 1 - 2 hours.
12. Cover and leave in a warm proving box for about 90 minutes. if cold could take longer
13. Bake at 180°C -190°C fan oven, 375°F /385°F conventional oven for 25 - 30 minutes.
14. Just lift the cake from the tin using the small pallet knife and the cake is golden all over.
Take care to bake the base well so it caramelises (baking on a heavy metal tray will really help)
15. Prepare the glaze. You may need to heat the 50g golden syrup slightly, mix into the 50g water into and dissolve.
16. Wash the Topps of the Lardy with the glaze from the oven, now Leave the cake to cool in the tin for half an hour until the caramelised lard toffee has set a bit. Then tip out onto grease proof paper and serve sunny side up.
Now you are to eat with a cup of tea
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Laters
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Thank you, I haven't found a good lardy cake for years.
You will just love this one, 😀 Enjoy Laters Steve
Mum use to buy lardy cake when i was young once a week, now in australia i haven't had any for forty years. Yum.
Well you know what to do 😀make some & enjoy laters
Hi Guys this is a very old School recipe and very English check it out, Please remember to Subscribe to my channel it’s free 👍👍🌈😀👍
We use to call them Dripping cakes over here in Brum. My favourite cake I use to buy in my early teens back in the early 70's. Thank you for sharing.
Hi mate sometimes the old Bakers would replace lard with dripping, not much difference in favour, unless it's beef dripping, then the lardy tastes like Sunday dinner 😋 🤣🤣🤣 enjoy laters Steve 😀
I made this last week from another video you made, I forgot to add the sugare so covered the top with brown sugar - also I used a half measure of lard
Fabulous result but the lardy is very close to Italian Panatone !!
Coming from Somerset - I slice in half add butter,, clotted cream and local honey
I love these old fashioned recipes and will go through you playlist.
Super channel 🙂
Many thanks mate 👍 after Christmas I will be getting back to it, currently my bakery is coming first over unpaid youtube 😀 laters Steve
Not had a Lardy Cake in years! I never see them round here anymore. I think I’ll have to make a special trip to get one! 👍🏻
Hi mate you are welcome to come out and check us out, large round lardy made to order, but the regular lardy cake is made daily laters Steve
You should be had up for tormenting us older ones with that recipe! I could eat one of those right now! Thank you for sharing.
Thanks 👍😊 I have lots more to come 😀 laters Steve 😀
Loved your video, can’t buy Lardy cake easily anymore and have resorted to making my own to get a fix of that greasy sticky yummy cake.
Enjoy your experience with real lard, it's always best to use 😀 enjoy laters Steve 😀
Oh my, so good. 😊👍
You need to try this out very tasty 😀
This looks so good!!
you could have ago at making it very cool to see
Absolutely love a lardy cake! My local bakery stills sells out of them all the time, great to see a local bakery with queues out the door most days. Keep up the good work and looking forward to having a go at this recipe 👏
thanks mate 👍 enjoy 😉 laters Steve
Heavenly I live in midwales no where u can buy...so when I'm passing through gloucester I stop at bakery & fill my boot up...
Sounds good to me 😂
Love lardy, going to make n let you know, if has taste of my childhood lol
Thank you 😊
I finally found a bakery that made these today in Devon 🙌 amazing. Yours too
That's awesome there's not many of us out there 😀 enjoy laters Steve
As good as Steve's? Where did you find it in Devon please? I thought I was going to have to go back to Dorset to find a good heavy one.
Oooh, tasty!
Very 😀
Fantastic looking Lardy Steve, will have to give this recipe a bash. Always judge a bakery on the quality of it's Lardy cake. Long gone bakery in our town used to have a great one when I was growing up, but you're right these old school recipes are disappearing unfortunately. A bakery near me does a vegetarian Lardy cake only made with butter ! It was such a let down. Looking forward to your next video.
I think it's nice that people are liking what I do, to me I at work, Mrs. Crazy Baker want me to finish the painting in the house laters Steve
I first tasted this in Great Missenden 30 odd years ago. One bakery here in New Zealand makes it 🙂
It's nice to hear from you guys in New Zealand, have a nice won 🏆 laters Steve 😉 UK 🇬🇧
Brilliant Steve! Thanks for showing us --- all I need now is some lard, luckily I have a food order due tomorrow 🙂
Mate you will have to post the results for me 😀
@@crazybaker1 Will do Steve!
Pics on Facebook mate! Gert Lush!!!!
@@DigwellGreenfingers that good mate 😀
I've seen you make these 3 times now? A big recipe, a home recipe and now this round one with syrup. Which is best? Haha my TH-cam keeps popping up your videos in my notifications. 👍
Now I think the best option is the large lardy cake, because it is the size of the large cake and I think it's the best for the family 👪 😋 and easy to make 😋 laters Steve
@@crazybaker1 thanks Steve for quick reply. Large is good lol
Lardy is the best of all the bakery treats!! Yet becoming increasingly harder to find!
Thanks mate 👍 I think it's because of so many people using the supermarkets, Bakery's just can't be bothered to make them just to go into the dist bin 😉
I want to marry the guy who was rolling out the dough! His hands have the character of a master baker who is very sure of himself with a lot of experience baking. I thought I was the master baker till I saw that assistant powder the surface and roll. Kudos to ur assistant!! U have a very talented baker in ur shop!!
Thank you 😊 it's nice to hear from you, with over 45 years of baking as a professional, I think may have just got it now 😀😀 laters Steve
@@crazybaker1
It’s all in the hands. I don’t think I’ve seen hands that speak that loud n’ clear. If u need a great baker to help, let me know. I also have old recipes that ppl faint from awesomeness! Lol! I am always told my baked items r the best their grandmother made or better than bakeries. I come from a family of restaurant cooks, but I leaned towards bakery style. I never owned a bakery, too afraid to start one, but I have won contests all over. 🌝👍👏
LOVE IT :-)... BEST RECIPE I'VE FOUND. THANKS. SUBSCRIBED
Enjoy 😀 Laters Steve
Unfortunately. .I found your chanel last night..about 8pm... I had to FORCE myself to turn you off at 3am... Addictive. ... Really good. Still ploughing through it today on a Massive Binge Watch...lol wish I lived near to you as I'd be hassling you to employ me or/and teach me
@@time4tea595 funny thing I did the same thing, I make a new version of How to make baker's fondant 123 until 4 o clock ⏰️ 😀 work never really stops 😀
By the way...how do you make the paste for Tiger Bread? Iv found the bread but not the recipe for the paste
@@time4tea595 Tiger paste recipe in the description with recipe, it's so easy I left out the video 😀
Great to see! Looks tasty! This reminds me of the legendary large lardies that Burns the Bread used to make in Glastonbury. Ever had one of theirs?
Funny thing is the recipe is the same, often me and the old man Burns meet up at the bakery shows, I think they still make them as well today 😀 laters Steve 😉
@@crazybaker1 The sad day has come - Burns the Bread have stopped making lardies - "discontinued" apparently. Interesting that you have the same recipe. I'm going to have to start practicing how to make these myself!
@@user-ky9py9oi7d it's one of our best sellers 👌 it's funny to hear, when I see the md next month I will ask him 😄 killing off lardy, in my bakery it's bread sales that is not so good 😉 but this is the same all over the UK, enjoy making the lardy laters Steve
Oooh, lovely. I used to buy lardy cakes after school as a child in Newbury, Berkshire, from the Empire Café, long since closed. Greasy, sweet and delicious. I live in country Australia now and can't buy fresh yeast, so how much dried yeast should I use instead to get the same rise for the dough?
This is a link to my yeast th-cam.com/video/ppBeXRRBBvU/w-d-xo.htmlsi=UigeG3RtI75wPTtj laters Steve 🇬🇧
OMG do you remember sparks bakery lardi cakes, i so miss those. please do a video of how to make them. i remember going to shop at 8am to pick up 6 lardi for our breakfast. rectangle, and still hot. please please do it.
Hi mate welcome to my channel this the link to my small lardy th-cam.com/video/WfI0My3I-yo/w-d-xo.html laters Steve
nice
Thanks mate 😃
I haven’t seen a decent lardy round our way for years!! I used to get one every Saturday as a kid when my dad took me to town. Then when I started working in a bakery (a proper bakery) in my early teens the baker used to save me one when he made them every Thursday so I could have one every Saturday when I worked! I was so sad when his bakery closed. Do you do a postal lardy bread service btw?? 🤣
Keep up the good work, traditional bakery needs to be kept alive!
Thanks mate 👍 funny thing I was just thinking of what's next as bread sales are so low, cakes sales are well up for now 😀 I don't know what's happening next hence why I am on youtube, my thinking was making sure I share my old school recipes from my bakery, great to see so many new people coming into my Bakery shop 😀 going back to shipping yes we do, ok it's UK only 😀 laters Steve
@@crazybaker1 could you partner with a local food box delivery service? We have some around here that you can buy and they are filled with produce from local suppliers. It may boost the bread sales.
But getting the traditional recipes out there for all to see is awesome! There’s some recipes that shouldn’t be forgotten!
I’m definitely interested in ordering some lardy and possibly a few other bits to feed the growing brood, we’re in the uk….have you got a website?
@@natashametcalf8622 I don't have a website only Google maps, most people facebook message and then we get a price for postage card or PayPal and out it goes 😉 going back to food boxes etc most are covered by the bigger bakery which supply supermarkets etc, most are all ready set up for that from packaging and labeling, and of course price comes into the factor no money in bread unless you are very big with bread plants, it's all interesting stuff, currently thinking of making a small bakery inside my coffee shop and closing my big bakery, all my bakery machines and ovens are so old it's only good to use, no value in it, mine you I am up for ideas, round here most small bakery are now shut, and it's the same with fruit and veg shops, I have been taking to lots of different baker and bakery and most are saying the same thing about bread, people have just fallen out of love with it, even the supermarkets are dumping tons daily 😀 laters Steve
Hi Baker. Love your videos. My nan from Glos keeps talking about ‘drippers’ as in her mind they don’t have currents and fruit in. Is this right? Or are they just made with dripping? Cheers
Drippers are a different cake, lardy cake is the best pig fat, Drippers has no fruit but lots of dripping
Hi yes it's like 007Paula said odd taste, not for me my Grandmother use to make them for the Schools after the war, you wouldn't get that to day
drippers from gloucester last had one early 90s can u make
I'm not a fan, it's like Marmite
Fantastic! Almost similar to cakes I used to eat. Have not eaten these since the 1980’s early when my relatives used to to run the bakery in Dulverton, Somerset. Which sadly is no longer there... Don’t suppose you have a good recipe for a good Dough Cake?
Hi mate you have read my mind, yes I have and it's a very old fashioned recipe, soon as I get the time I will do it laters Steve
I will definitely look forward to that one...
I think you’re correct saying they’re out of fashion for health reasons. Way back when margarine came along they said lard was very bad for you. I expect if they were renamed they would sell better again.
Funny thing is lard is back for healthier now days, I have lots the plot with the lot, world health saying one thing and then U turning 😉 for me as a Bakery Business I just make what I can sell good fat and lots of sugar 🤣🤣
Funny thing is lard is back for healthier now days, I have lost the plot with the lot, world health saying one thing and then U turning 😉 for me as a Bakery Business I just make what I can sell good fat and lots of sugar 🤣🤣
I would so much like to make this Lardy cake, as I have moved to Scotland in the last few years, and they have never heard of it up here. Your recipe is different from your video, so which should I follow please. Also what type of flour is needed and how much water or is it milk. Please can you let me know, as I so wish to make this, it’s ironic too as I used to live in Thornbury near you. Thank you so much.
Hi Serena 👋 for the recipe follow the description below, the video recipe has been updated into grams and is better for making at home, best flour is strong white bread flour, you can also use plan but texture will be different and wetting 🙂 enjoy laters Steve 😀
Hi baker ! I've never seen this before ! This must be a typical british recipe ! They look delicious !!!! I don't think that i'm gonna find white shorting here in Belgium. According to google i can use butter instead. Is this correct ? Thx baker !
no butter no good use lard plg fat
cool mate ! white shorting is just white vegetable fat some supermarkets in Belgium sell it I can not remember the name of it now, it's been some time ago now Laters steve
Yes you can use butter best unsalted for the dough
Maybe bacon fat would work? I bet it would add great flavor too!
what was on the bottom of your tins before you applied the silicon paper
It's just a old Bakery tin with baking parchment, some times if the lardy is a bit dry looking, I add golden syrup to the base 😀
I miss read the instructions 😢. I added the beaten egg to the yeast and milk. Thought every thing was going well. But they did not rise. Gutted. Still tasted good but not fluffy. Try try again.
Always check details in description below, as some information may change, some times I do change because I update my recipes to suit different flour or could be better ingredients 🙂
Is Steve, the Crazy Baker , still around?
Well that's a good question 🤣🤣🤣 what do you think 🤔 happy new year 🎉 laters Steve 😋
Oi , love your work. ty ty. I made your Victoria sponge... my family's favorite now.
Do you have a recipe for Aussie pineapple donut ? It's a long shot, but there isn't a proper recipe online and they are impossible to find.
I am not alone, I came across (and joined) this 'chat' which will give an idea on how much it's missed. It might be lost forever.
www.thefreshloaf.com/node/55287/wanted-aussie-pineapple-donut
Hi mate I will have a look for you laters Steve