• Add the yeast and sugar to the warm milk and allow the yeast to activate whilst you prep the flour.
• Sift the flour and salt into a large mixing bowl.
• Rub the shortening into the flour.
• Making a well in the centre of the flour mix, add the activated yeast/milk mixture and mix well with a wooden spoon to get a dough that holds together in a cohesive ball.
• Leave to rise for about half an hour in a lightly oiled bowl, covered with a tea towel. You are not expecting much of a rise, just for the yeast and gluten to activate.
• Now knead the dough for about 5 minutes or until smooth. Cover and leave to rise for an hour.
• Knock the dough back (it won't have risen much) and flatten it into a rough rectangle. Sprinkle the fruit over the surface of the dough.
• Knead the dried fruit into the dough, You might need to sprinkle a little flour over the mixture if it seems a bit sticky. This will help the fruit adhere to the dough.
• Leave to rise again for another 30 minutes.

To make the lardy filling

• Cream together the shortening, mixed spice and brown sugar.

To roll out your Lardy Cake

• Now roll out your dough to a rectangle approx 12" x 6", it only has to be approximate. The dough needs to be about ½" thick.
• Spread the lard/sugar/spice over ⅔ of the dough.
• Now fold the third without any of the mixture into the middle of the dough.
• Now fold the opposite side over the top.
• Roll out again into a 12" x 6" rectangle.
• Now roll this rectangle - from the short end - into a swiss roll shape.
• Cut the swiss roll into four pieces.
• Stand them cut side up into a 7" cake tin and press the down gently, so that they're touching. Leave to rise for another 30 minutes.
• Preheat oven to 180c and bake your Lardy Cake for 30-35 minutes or until golden brown. Place a baking sheet underneath your cake tin as this might leak melted fat.
• Turn out the Lardy cake immediately onto your serving plate and leave to cool for as long as you can possibly bear!