Cake & Cookie Recipes > NAAFI Lardy Cakes

How to make NAAFI Lardy Cakes:
This recipe is a wartime version of a traditional West Country favourite. Probably because of rationing there is only a small proportion of lard to flour in the recipe and a very small amount of dried fruit. Nevertheless this lardy cake is very good if somewhat less rich than those found in Dorset and Wiltshire. In the NAAFI fresh yeast was available but we have used a modern fast acting yeast which does not require pre-activation.


NAAFI Lardy Cakes
1lb plain flour
1 sachet fast acting dried yeast
1/2 pint warm water
1 teaspoon sugar
1 teaspoon salt
1 1/2ozs lard
1oz sugar
1oz currants
1 egg for glazing
a few drops yellow food colouring
(see measure conversions for more information)


- Sift the flour, salt, sugar and yeast into a bowl.
- Add food colouring drops to warm water.
- Add enough of the water to the flour mixture to make a non-sticky dough.
- Knead well for 3-5 minutes.
- Set it to rise in a warm place for 1 hour.
- After 1 hour knock back and leave to rise for another 1/2 hour.
- Flour a surface and roll out the dough into a rectangle.
- Spread the dough with half the lard.
- Fold over and roll again.
- Repeat spreading with other half of lard.
- Fold over and roll out again.
- Sprinkle currants and sugar evenly.
- Fold over and roll again.
- Cut into portions of about 4 inches by 3 inches.
- Place on a warmed, greased baking tray.
- Cover with a cloth and leave to rise for 10 minutes.
- Brush with beaten egg and a little sugar if liked.
- Bake in a hot oven (approx 220 degrees C.) for 20-25 minutes or until golden brown.