Lardy cakes


These traditional tea cakes are very rich and loaded with dried fruit and cinnamon. Not for those on a diet, though!


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