Jack Monroe's lardy cake recipe I had my first lardy cake earlier this year, from a petrol station with a surprising array of baked goods, and the fatty, soft, sweet carb load sent me to sleep for the rest of the car journey home. I needed to make my own. Definitely not one for every day, but a good satisfying, occasional winter comfort. To make a whole loaf, pat into a round and cook for an hour instead. Makes 6 generously weighty cakes 6g fast-action dried yeast (approx 1 tsp) 150ml warm water 250g self raising flour (or strong white bread flour, if you have it) ½ tsp table salt 1 tsp cinnamon 100g sultanas or other mixed dried fruit 50g butter, diced small 100g lard, diced small 1 egg to baste, optional 50g sugar Combine the yeast with 50ml lukewarm water. Set aside and let it bubble and grow while you mix the dry ingredients. Combine the flour, salt, cinnamon and dried fruit and mix well to distribute the ingredients evenly. Make a well in the centre, pour in the yeast mixture and mix well, adding the butter and lard. Gradually add enough warm water to form a soft dough - it should be soft and pliable but not tacky. Lightly flour your work surface and hands, and tip the dough out. Knead, using your knuckles and the heel of your palm to stretch it out, folding it over, turning it. Repeat until it is soft and springy. I would give an exact time for this procedure, but there isn't one. It all depends on your patience levels, experience, strength, speed and technique, but, basically, your dough should be easy to work with and springy to touch. If it stiffens up, it usually means the gluten has overworked itself. If this happens, just cover it and rest it for half an hour in a warm place to let it loosen up before giving it a quick knead again. Pop the dough back into the bowl, cover with cling film or a clean tea towel, and put in a warm place for an hour or until doubled in size. Preheat the oven to 180C/gas mark 4 and lightly grease a baking tray. Add a bit more flour to the work surface, tip the dough out, and roll it out to around 1cm thick. Using a sharp knife, cut into strips around 3cm wide. Roll each up into a spiral, tucking the end under the bottom to tidy it up, and brushing the top and sides with a little beaten egg. Pop on to a baking tray, brush with a little beaten egg to glaze, and sprinkle lightly with sugar. Bake for 30 minutes, or until risen and golden. Serve warm or cold, plain or with - heaven forfend - a little more butter.