(or Brotherly Lardy, or Lardie, Cake)
Bread dough roll, dabbed with lard and rolled into pin-wheel, sprinkled with sugar and baked.
Original Receipt adapted from Darina Allen, guardian.co.uk
Renee Hague, the son-in-law of the renowned typographer Eric Gill, was virtually our next-door neighbour for many years. In his latter years, he loved to bake and particularly enjoyed making yeast doughs. We loved to be invited to tea, as one of his specialities was this traditional Suffolk bread called 'Brotherly Love'. Do not attempt to make this unless you have fine lard from a well-reared pig.
450g (1lb) white yeast bread dough [given earlier], as above
75g (3oz) soft pork lard
75g (3oz) sugar
Preheat the oven to 220°C/425°F/gas mark 7.
Roll the dough into a 40 x 25cm (16 x 10in) rectangular strip. Spread or dab lard over it, then sprinkle generously with most of the sugar. Roll up and leave to rise for 30–40 minutes.
Brush with water, sprinkle with the remaining sugar. Bake for 10 minutes, then reduce the heat to 200°C/400°F/gas mark 6 and bake for a further 20 minutes or until fully cooked.
Leave to cool on a wire rack. Serve freshly baked and still warm, cut into slices and buttered.
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