Traditional British Lardy Cake

Prepare a simple yeast dough and let it rise.

Roll the dough out into a rectangle and dot with small pieces of lard (pork fat), sugar, and mixed dried fruit.

Fold the dough into thirds (like a letter) and roll out again.

Repeat the folding and rolling process twice more to create layers of fat and fruit.

Place the folded dough in a square tin and let it rise again.

Bake at 200°C until the top is dark golden and caramelized.

Turn the cake out immediately while hot so the lard and sugar soak back in.