British 'Lardy Cake' | イギリスの葡萄パン

British 'Lardy Cake' | イギリスの葡萄パン

えっ?イギリスのパン? イギリスのパンで特徴的なパンはあまり思い浮かばないけれど、、何故か、このパンはとても美味しそうに見えて機会があったら「試すファイル」に入っていました。

Not often do I explore other people’s bread recipes but this cake-like-bread looked incredibly awesome. The recipe comes from the Great British Chef’ Site, which came across through numerous food sns links, stored in my ‘must try recipe’.
The dough texture perplexed me at first…
is this a cake? or is this a bread?
So…let’s find out…
The dough is kneaded with 100% milk which makes the bread fluffy but rich with buttery taste, well blended into the bread dough. The amount of fruit can be varied, the recipe uses over 50% so it’s quite a lot of fruit, great breads for raisin lovers.
The making of this bread can be followed through the original chef’s recipe but being a bread maker, it’s similar to making a pain de campagne which you can also reference my bread making technique.


British ‘Lardy Cake’ | ブリティッシュ・ラーディー・ケーキ
<Dry Ingredients>

  • 450g of strong white flour
  • 1 tsp fine sea salt
  • 100g caster sugar
  • 14g dried yeast, fast-action
  • 100g of butter, cut into small cubes
  • 300ml of milk, warmed in a saucepan
  • 2 tsp mixed spice
  • 125g of currants
  • 125g of raisins


  1. Mix the flour, salt, 1 tbsp of the sugar and the yeast in a large bowl. Add 100g of the and rub it into the flour until the butter is no longer visible. Leave the rest of the butter at room temperature to warm up
  2. Make a well in the middle of the flour (+mixed spice) and pour in three-quarters of the warmed milk. Take the flour from the edges into the liquid and mix until the ingredients start to form a dough. Add more milk until your dough leaves the sides of the bowl clean. (You may not need it all)
  3. Tip the dough out onto a lightly floured work surface and use the heel of your hand to knead the dough for about 10 minutes, or until soft and pliable. Lightly grease a large bowl with butter. Transfer the dough to the bowl, cover the top with cling film and leave for 1–2 hours at 29~30C/84~86F, or until the dough has doubled in size.
  4. Meanwhile, line a deep 25cm round cake tin with baking parchment and grease lightly or flour the ‘banneton’.
  5. Knock back the dough, then roll it into a rectangle about 1cm thick. Scatter over one third of the dried fruit. Press gently with your hands to help the fruit With the shorter end of the dough facing you, fold the top third down over the middle, then fold the bottom third up to overlap. Press the edges of the dough to seal in the fruit. Give the dough a quarter turn and roll it out to roughly the same thickness as before. Fold and roll again twice, adding the remaining fruit, then shape the dough into the prepared tin or ‘banneton’.
  6. Cover the top of the tin with a clean dish towel and leave to rest again for 60-90 minutes, or until the dough has doubled in size.
  7. Heat the oven to 200°C 490F/gas mark 6
  8. Bake for 40–50 minutes, or until golden brown and cooked through. Leave to cool for 10 minutes in the pan, before turning out on a wire rack. Serve warm or cold.


  • 強力粉・・・・・・・・・・・・・・450g
  • 塩・・・・・・・・・・・・・・・・小匙1
  • ドライイースト・・・・・・・・・・14g
  • グラーニュ糖・・・・・・・・・・・100g
  • ミックススパイス・・・・・・・・・小匙2
  • レーズン・・・・・・・・・125g
  • カレンツ・・・・・・・・・125g


  • ミルク・・・・・・300ml


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