Proper Pub Food chef Tom Kerridge has produced his recipe for the perfect Gloucester Lardy Cake with orange caramel.
Writing in The Sunday Telegraph, he said: "Fresh-from-the-oven lardy cake is a massive childhood memory.
"Gloucester used to have two or three proper bakeries, and I can remember shopping in town on Saturday mornings with my mum and brother and finishing off with a warm lardy cake… lush!!!"
His pub The Hand and Flowers in Marlow, Buckinghamshire, gained a Michelin star in 2006 and a second in the 2012 – becoming the first pub ever to hold two Michelin stars.
He lived in Tuffley and went to Whaddon Junior, then Saintbridge School.
His parents separated and he moved with his mum and brother to Abbeydale and lived in Painswick Road, making Matson and Coney Hill his stomping ground.
He still maintains close ties with Gloucester and makes regular trips to see Gloucester Rugby play.
Gloucester lardy cake with orange caramel
375g strong white flour, plus extra for rolling out
20g fresh yeast, crumbled
1 tbsp sugar
1 tsp salt
215ml water, blood heat
200g lard, diced
200g demerara sugar
Finely grated zest of 1 orange
For the orange caramel:
250g caster sugar
100ml fresh orange juice
Mix the flour, yeast, sugar and salt together in the bowl of a free-standing food mixer with a bread hook fitted and make a well in the centre.
Pour in the water, start the mixer and knead for 5 minutes, or until the dough is smooth and elastic. Cover the bowl with cling film and leave the dough to rise at room temperature until it doubles in volume, which will take 1½ -2 hours.
To make the orange caramel, put the caster sugar in a saucepan over a high heat to make a dry caramel. By this I mean do not add any water, just melt the sugar in the pan. Once it boils, don’t stir.
When it is a nice amber colour, pour in the orange juice and remove the pan from the heat. Whisk briskly until all the sugar pieces have dissolved. Leave the caramel to one side to cool.
Meanwhile, grease a 24cm springform cake tin.
Knock the dough back and tip it out on to a lightly floured surface. Roll it out into a 30cm x 20cm rectangle.
Sprinkle over 75g of the lard, 75g of the demerara sugar, 75g of the sultanas, 75g of the currants and half the orange zest, then grate over half the piece of nutmeg. Fold the dough in half, on to itself, then re-roll out to the same size. It’s OK if a little of the stuffing falls out.
Add the same quantity of flavourings, so you have 50g sugar and 50g lard left. Fold the dough in half, on to itself, then use your hands to roll the dough into a ball shape. Place the dough into the prepared tin and press down on it so it fills the tin. Sprinkle the remaining sugar and lard over the top and leave the cake to one side, uncovered, for about 45 minutes until slightly risen.
Meanwhile, preheat the oven to 200C/400F/gas 6.
Place the tin in the oven and bake the cake for 30-35 minutes until it is risen and golden brown.
Transfer the tin to a wire rack and leave the cake to cool for at least 20 minutes before eating.
When ready to serve, remove the lardy cake from the tin. Slice it, place on plates and spoon the orange caramel over.