Maple Bacon Lardy Cake - Charlie Oven

Maple Bacon Lardy Cake

This recipe is courtesy of David Wright who ran our baking and pizza masterclass.  The recipe comes from a new new book, he wrote with DJ BBQ and Christ Taylor called DJBBQs Backyard Baking 


Makes 1 Lardy Cake


215g Strong White Flour 5g Dry Yeast
5g Caster Sugar
5g Salt
1 Large Egg
40g Water
40g Milk
50g Soft Butter

Bacon Icing:
50g Icing Sugar
25g Maple Syrup
40g Soft Butter
3 Crispy cooked bacon rashers chopped fine

Step 1: Mix the dough.

Place all the ingredients except the 50g soft butter in your mixer and combine on slow for 4 minutes. When a dough has formed increase the mixing speed and add the butter in stages. Mix until a smooth silky dough has formed, should take around 5-7 minutes.

Cover the dough and leave for 1 hour. Step 2: Make the icing.

Mix all the ingredients together until smooth and homogenous. Should be nice and soft, as you’ll need to spread it over the dough.

Step 3: Shape and prove.

Roll the dough out into a circle about 1⁄2 inch thick, spread half the mix over the dough and bring the edges into the centre. Spread the remaining icing in the base of your tin and place the dough, seam side down, into the tin.

Prove covered for 45mins-1 hour. Step 4: Bake.

Bake at 200-180 C for 25-35 mins. Turn out (carefully) when hot onto a plate and enjoy whilst still warm!

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