Siggy

Ok I'm trying to introduce some of the southerners here to somethings I enjoyed when I really WAS south (New South Wales to be exact )

In particular 2 things I enjoyed in Australia that came originally from England:

Baps and Lardy Cakes.

I've scouted teh innerwebz for a good start recipe, but I fear they may have been 'americanized' (no offence) as the baps turned out more like a regular old dinner roll than the the fluffy hot floury ones from my youth.

Any authentic (or semi authentic) recipe I can use as a base for either of these would be greatly appreciated...

(and don't be afraid of the lard! I won't tell em what's in em till they say how good they are!)

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And as it was in the beginning, so too shall it be in the end. That bullshit is bullshit, it just goes by different names.

Surreal

I've got the Scottish version of Baps - recipe my grandma used to make, not sure what if any difference there is.

1/2 c. milk
2 tsp sugar
1 tsp salt
4 Tbsp butter or lard
1 envelope active dry yeast
1/2 c. warm water
3-1/2 c. flour

Scald milk, and mix in sugar, salt, and butter/lard. Set aside to cool to lukewarm. Dissolve yeast in warm water in a large warmed bowl. Add the lukewarm milk mixture. Mix in half the flour, and beat well. Mix in remaining flour to make a soft dough. Cover, and set aside in a warm place to rise until double in bulk, about an hour.

Turn out on lightly floured board, and knead lightely, for a minute or two. Pull off pieces of dough and form into ovals about 3" long and 2" wide. Place on greased baking sheet. Brush tops with milk. (for "floury baps" dust tops with flour after brushing with milke, and brush again with flour before baking) Cover lightly with tea cloth, and set in a warm place to rise until double in bulk. Just before baking, press yhour finger into the center of each roll, to prevent "blisters."

Bake at 400 degrees F for 15-20 minutes.

Makes 12

side note: this baps recipe is the dough base to make selkirk bannock

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Tyche Shepherd

Lardy Cakes - Not used this recipe for years

1 lb flour
4 oz Lard
1/2 pint Milk
2 Eggs
1/2 oz castor sugar
1/4 oz yeast
1/4 lb Slutanas Sultanas (optional)

Warm Milk and melt lard in it, Stir in the sugar and beaten eggs/ Cream the yeast with a teaspoon of sugar and add it.

Put flour in a basin and add the liquid into the centre , Mix (adding the sultanas if you want but true Lardy Cake has none) and kneed well, Leave covered in a warm place to raise for 2 hours.

Roll out the dough and roll it up like a rolly polly pudding then cut into thin slices. Place these on a buttered tin/baking tray and leave to rise for another hour. Then bake in a Hot oven (230C /450F/ Gas Mark 7) for 15 mins then brush over some melted lard and sugar and bake for a further 5 minutes . Eat

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Nephilaine Protagonist

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Siggy

thanks folks - when I dust off the apron with a free day I'll put them to the test - I'm up to my arse in cinnamon rolls, muffins, and honey wheat bread atm

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And as it was in the beginning, so too shall it be in the end. That bullshit is bullshit, it just goes by different names.

Mocksoup Graves

Marry me? I have room for a spare husband... I think...

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Rose Alba Karuna

No one in the South is afraid of lard Siggy.

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OrinB

mmmmm Lardy Cakes. I just had one the other week again. Saw one for sale in an organic farmshop and had to buy it.

We used to have them all the time when i was younger. My Granddad was a baker, a speciality of his was lardy cakes. Going to the bakery and watching them make them, and the smell of a batch of 100 lardy cakes cooling after the stint in the ovens was so memorable.

One truly memorable occasion was when me and my brother went to work for a day with Granddad. I think i was 12 at the time. We got up early and were there rolling out lardy cake dough using huge pastry mangles and piling in the lard, sugar and currants, folding the huge piece of dough into 3, then passing it back through the pastry mangle... repeating this a few times, then slicing the pastry up to pack it into the cake tines for the ovens!

An experience indelibly etched on my brain forever... associated with the smell and taste of a slice of lardy cake, warm from the oven and smeared with butter!