[BITList] Wiltshire Lardy Cake recipe

[John Feltham]

For a translation - just read it aloud.



This recipe was sent to the Moonrakers list by Mike Caswell 24th January 
1997 (this is copy/pasted from his message):

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First you need about a pound 'n 1/2 of Bread dough. not that wimpy mamby
pamby stuff Americans use, (PAP) but good dough that actually bakes a 
crust on a loaf of bread! You know   - crumbs all over the carpet when 
you take a bite! Zet it to one zide and let it rize a bit.

Next, in a mixer, blend 6 oz LARD 4oz demerara sugar, and 4 oz white 
sugar, to a paste.

Take 1/4lb dried currents & 1/4 lb Sultanas and chuck 'em in a bowl with 
a lot  of water. Leave 'em thur to soak and plimb up! (Harf an hour 
should do it!)

Take yer bread dough, and roll it out into a square 12" x 12" (Put the
ruler away - thee dussen't ave too bee thit prezize!)

Zpread owut thee pazte with a pallette knife alll over the dough. Put
plentee on! Bowut 1/8" thick!

Drain thu water off uv they vruitz and then zprinkul 'em awul over the 
dow!

Yoo'll vind 'em ztikin' too the pazte! Put plentee uv 'em on!

Now, 'ere cumz thu 'ard part!  ( I 'ope thee bee vollowing thiz! 'Ang on 
a minute - I 'gotta git anothur beeyur!  )





OK!  I'm back! 


Now! Theeze godda vold the dow ovur! - in thurdz! Zo, vold - vrum thu 
left, too thu middul - wun thurd uv thu square. Then, vold - frum thu 
rite - too thu levt - the othur thurd.

Now, theeze shuld 'ave theezelf a ztrip about 12" long and vower inchez
wyde.

What theeze godder do next iz turun the dough zidewayz an' then vold thu
levt side owvur, abowut a thurd uv thu way! Then, vlip the othur zyde 
ovur thu virst bit!

Now! Wat theeze got is a square uv dough, all voldid up neetely!

I 'ope theeze bin payin attenshun!

Now, git yurzelv a rowund metal cayuk tin, and lyne 'er with greezeproov
paypur.

Plop yur dollup uv dough intur thu tin, an then shuv thu ole thing inter
the ovin, at abowut three undred in zeventee vive fur vorty vive minutz -
owur until the cake az roze with an nize browun kruzt on 'er!

Thee oughtur run a zharp knife ovur thu top uv the cayuk three timez  -
jus too cut through thu virst layur of dow - an let thu juwsis vlow owut!

Thee kin zticjk a knive in 'er jus like theee duzz vur a 'nordinary cayuk
-too zee if 'erz dun!

Turn thu cayuk owut - upzide down and give 'er a quartur uv un howur too
koowul dowun, then theeze kin gow at 'er vur all theeze wurth! Dun't eaut
'em kowuld!

There 

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Then on 26th January he added:

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- back to Lardy Cakes!

I forgot to say in my Worzel Recipe, that once you have finished
overlapping the dough, you should press it into the dish, cut it across 
the top three times, then let it stand in a warm place for 45 minutes, to 
let the dough 'proove' or rise.