Lardy cake with butterscotch sauce
Heston Blumenthal At Home, p. 321
Ingredients
- 460g strong white bread flour
- 280g lukewarm water
- 2 tsp dried yeast
- 10g salt
- 5g lard
- 200g mixed peel
- 250g currants
- 200g apple juice
- 30g cognac
- 100g unrefined caster sugar
- 250g lard, at room temperature
- 150g golden syrup (see tip, p.359)
- 140g demerara sugar
- 115g golden syrup
- 115g double cream
- 30g unsalted butter
- ¼ tsp salt
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