Effortless Lardy Cake West (Print Version)

# Ingredients:

→ Dough

01 - 240 millilitres warm water, add more if the dough needs it
02 - 60 grams pure lard
03 - 1 teaspoon kosher salt
04 - 2.25 teaspoons instant yeast
05 - 445 grams bread or plain flour
06 - 50 grams granulated sugar

→ Filling

07 - 180 grams dried currants
08 - 225 grams pure lard
09 - 3 tablespoons diced candied orange or lemon peel (totally up to you)
10 - 2 teaspoons mixed spice
11 - 200 grams sugar

→ Glaze

12 - 2 tablespoons golden syrup
13 - 2 tablespoons water

# Instructions:

01 - Pour the warm water into your stand mixer bowl. Throw in flour, sugar, yeast, salt, and lard next. Pop on the dough hook and let it mix for 4–5 minutes until the dough feels smooth and stops sticking. Make it into a ball, swipe a bit of oil in the bowl, stick the dough back in, cover loosely with plastic, and let it chill somewhere cozy for 40–60 minutes—double the size is what you want.
02 - Grease the 33x23 cm pan well so nothing sticks, then keep the pan ready nearby.
03 - Once the dough’s puffed up, punch it down and toss it on a floured counter. Roll into a rectangle that's a smidge bigger than your pan. Spread a thick layer of lard over it. Sprinkle those currants over two-thirds of the dough, then add the sugar, mixed spice, and little bits of candied peel if you’re using it.
04 - Take one short end and fold it to the middle, then bring the other short end over that, giving you three layers—like folding a letter. After that, fold the top into the center, then the bottom up. Flip so the seam’s down. Now gently roll it to a rectangle right under your pan’s size—don’t rip it.
05 - Fold the dough again the same way, flip, and roll it out one more time until it fits your pan this time. Loosely cover with plastic and let it snooze for 10 minutes.
06 - Move the dough to your prepared pan and press it in nice and snug. Throw a loose cover on top and leave it for 40–60 minutes till it looks puffy and happy.
07 - Set the oven to 200°C to preheat. Grab a dough scraper or sharp knife and cut lengthwise right down the middle, then slice across until you get eight pieces. Pluck out any currants fully on top so they don’t burn. Bake for 30–40 minutes until there’s a deep golden brown color.
08 - Mix golden syrup with water for your glaze. As soon as it’s out of the oven, brush the hot top with this glaze. Let it rest for 10 minutes, then carefully flip it onto a tray so the bottom’s on top. Wait until it's cool before you cut and eat.
09 - Pop leftovers in an airtight container at room temp for up to three days, or freeze them if you want them to last longer. It’s tastiest within a day or two of baking.

# Notes:

01 - A soft, smooth dough really helps it rise well and makes the final texture awesome. Homemade mixed spice and a little candied peel make it taste more classic. Be sure to pull off any currants sitting on top before baking so they don’t get burnt.

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