AndyRoo Posted August 30, 2018 Share Posted August 30, 2018 Hello all, I was wondering: has anyone made a dripping or lardy cake without... well, the dripping or lard? lol I used to love these cakes and I was thinking of making some, but being a veggie now, I remembered that I can't have them with the traditional recipes. Has anyone tried making them with something like Trex? I'm not sure what the best alternative is. I suppose I could use butter and see what happens. Help! Quote Link to comment Share on other sites More sharing options...
mullethunter Posted August 31, 2018 Share Posted August 31, 2018 Mmmm. Lardy cake. Sooo good. Sorry no idea 🤣 1 Quote Link to comment Share on other sites More sharing options...
Divemouse Posted August 31, 2018 Share Posted August 31, 2018 There is vegetarian suet - would that work? Atora make it and I use it for dumplings. Quote Link to comment Share on other sites More sharing options...
AndyRoo Posted August 31, 2018 Author Share Posted August 31, 2018 10 minutes ago, Divemouse said: There is vegetarian suet - would that work? Atora make it and I use it for dumplings. I believe that's just the same as something like Trex, so maybe I'll give it a go. I actually use the veggie suet in my mince pies at Christmas. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted September 1, 2018 Share Posted September 1, 2018 I use veggie suet for dumplings too and you do lose a little on the flavour side but then again it depends what else you use!!! I used to love lardy cake.....one of the bakers staples of my youth along with Russian slices, custard tarts, mincemeat squares; I've just put on half a stone thinking about it all Quote Link to comment Share on other sites More sharing options...
Daphne Posted September 1, 2018 Share Posted September 1, 2018 (edited) What's a Russian slice Soapdragon, I've never heard of it? I just love lardy cake, a happy childhood memory, when you didn't have to think about the calorie content! Sorry I can't think of a good veggie alternative to lard, but I would have thought you need something with a good flavour, like butter, as that's half the charm. For a different take on it, would something like coconut oil or a strong olive oil work maybe? I was never a fan of custard tarts but of course they are a national cake here, and I have learned to love them, although weirdly the best one I have ever had was at the Portuguese cafe in Oxford covered market! Edited September 1, 2018 by Daphne Quote Link to comment Share on other sites More sharing options...
mullethunter Posted September 1, 2018 Share Posted September 1, 2018 (edited) 15 hours ago, AndyRoo said: actually use the veggie suet in my mince pies at Christmas. I use whichever suet comes to hand first in mince pies and dumplings and I can never detect any difference. 3 hours ago, Daphne said: was never a fan of custard tarts but of course they are a national cake here, and I have learned to love them, although weirdly the best one I have ever had was at the Portuguese cafe in Oxford covered market! I like the English ones but I LOVE the Portuguese pasteis de nata - I ate five in one day when we were last in Portugal! Edited September 1, 2018 by mullethunter Quote Link to comment Share on other sites More sharing options...
soapdragon Posted September 1, 2018 Share Posted September 1, 2018 A Russian slice seemed to be a load of cake sponge crumbs melded together with some sort of syrup and iced! At least that's how I remember it; for years I thought they were actually a 'proper' kind of cake but, not having seen them anywhere else since, the more I think about it the more I think maybe we just had a very economically minded local baker They were, as my youngest now says, nums! Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted September 1, 2018 Share Posted September 1, 2018 I used Trex to make Quornish pastie mix for my daughter. It just gave that lamby fat texture along with the swede and potatoes. Then lots of pepper for a spicier flavour and my daughter loves it. Don't see why it wouldn't work with lardy cake (slurp!). Quote Link to comment Share on other sites More sharing options...
AndyRoo Posted September 1, 2018 Author Share Posted September 1, 2018 12 minutes ago, Valkyrie said: I used Trex to make Quornish pastie mix for my daughter. It just gave that lamby fat texture along with the swede and potatoes. Then lots of pepper for a spicier flavour and my daughter loves it. Don't see why it wouldn't work with lardy cake (slurp!). Maybe I'll give it a go then. When I make pasties, I use soy mince to replicate the minced beef. Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted September 1, 2018 Share Posted September 1, 2018 I usually have to add some extra flavouring to soya like Marmite! But I haven't used that for a long time mainly because I don't like the taste or texture as much. DD uses a lot of Quorn stuff. Although recently she's turned to some shredded duck thing by Linda McCartney, although I still think it tastes too bland. But if it ticks the veggie boxes then it's good to use! Quote Link to comment Share on other sites More sharing options...
KernowRob Posted August 21, 2020 Share Posted August 21, 2020 Hi All, I know I’m late to the discussion, but wanted to share that I’ve had really good success substituting the lard for Coconut oil. It’s a very similar consistency when making the Lardy cake, and the result is almost indistinguishable to a cake made the traditional way. 1 1 Quote Link to comment Share on other sites More sharing options...
Patricia W Posted August 21, 2020 Share Posted August 21, 2020 This thread is making me hungry! Maybe because I’m from Yorkshire my favourite pastry is Yorkshire curd tart. 1 Quote Link to comment Share on other sites More sharing options...
AndyRoo Posted August 21, 2020 Author Share Posted August 21, 2020 1 hour ago, Patricia W said: This thread is making me hungry! Maybe because I’m from Yorkshire my favourite pastry is Yorkshire curd tart. I don't think I've ever heard of those. And I have to confess, much to the shame of my near 4 decades on the planet, I only started making Yorkshire puds in the last month or so. I thought they were legendarily difficult but - touch wood - I have not had any problems so far. I've been making them in batches and freezing them (I'm a heretic, I know!). Quote Link to comment Share on other sites More sharing options...
Willow Posted August 22, 2020 Share Posted August 22, 2020 I'm not sure I've ever eaten a Lardy cake. My husband usually only goes into his office once ever week or two and liked to take cake, I'd just started experimenting with vegan options and a bit disappointed to have not enough tasters now all of them are working remotely. One of my sons made an amazing chocolate cake for a friend who's vegan recently and I've a good basic lemon cake recipe but wanted to try some more 1 Quote Link to comment Share on other sites More sharing options...
Alis girls Posted August 27, 2020 Share Posted August 27, 2020 My cholesterol has risen just reading g this. 1 Quote Link to comment Share on other sites More sharing options...
AndyRoo Posted August 27, 2020 Author Share Posted August 27, 2020 On 8/22/2020 at 9:18 AM, Willow said: I'm not sure I've ever eaten a Lardy cake. My husband usually only goes into his office once ever week or two and liked to take cake, I'd just started experimenting with vegan options and a bit disappointed to have not enough tasters now all of them are working remotely. One of my sons made an amazing chocolate cake for a friend who's vegan recently and I've a good basic lemon cake recipe but wanted to try some more I, myself, am actually 'only' vegetarian. I try to avoid milk and butter as a matter of course, but I do occasionally eat cheese, and I eat honey and eggs. But I avoid leather. I just LOVE lardy cake; I could eat it every day. 1 Quote Link to comment Share on other sites More sharing options...
soapdragon Posted August 27, 2020 Share Posted August 27, 2020 (edited) The lardy cake that I recall from my admittedly now distant youth was also sugar glazed on one side so that one side was soft and moist with the lard and the other finished like a toffee apple and crunchy. Goodness knows what the low calorie brigade would make of it now 😲. Probably a whole weeks calories in that one cake. Edited August 27, 2020 by soapdragon 1 1 Quote Link to comment Share on other sites More sharing options...
AndyRoo Posted August 27, 2020 Author Share Posted August 27, 2020 2 hours ago, soapdragon said: The lardy cake that I recall from my admittedly now distant youth was also sugar glazed on one side so that one side was soft and moist with the lard and the other finished like a toffee apple and crunchy. Goodness knows what the low calorie brigade would make of it now 😲. Probably a whole weeks calories in that one cake. Yes! Sorry, I mean YAAAAAAASSSSS! lol Absolutely: the bottom (or top, depending on which way you ate it) was dripping in sugar and the 'lard', along with some raisins, and the top was light, flaky pastry. It was AMAZING. Quote Link to comment Share on other sites More sharing options...
mullethunter Posted August 28, 2020 Share Posted August 28, 2020 This is making me sad because until about ten years ago I knew a bakery where you could get one exactly like that. My mum and I would share one. But the bakery has gone now, and with it the lardy cake. I haven’t seen one for years. 1 Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted August 29, 2020 Share Posted August 29, 2020 Oh lardy lardy lardy! I love lardy cake, but the best I've ever had was when I stayed with my grandparents. There was a bakery in Ringwood that made their own cakes and buns (never tasted a cream bun as good since either!) and then they closed down. Such a pity because it was all so very good. 1 Quote Link to comment Share on other sites More sharing options...
Alis girls Posted September 6, 2020 Share Posted September 6, 2020 Never had this . Deprived up bringing 1 Quote Link to comment Share on other sites More sharing options...
soapdragon Posted September 7, 2020 Share Posted September 7, 2020 17 hours ago, Alis girls said: Never had this . Deprived up bringing Never too later for a lardy cake 😎. Go on.......treat yourself! 1 Quote Link to comment Share on other sites More sharing options...
AndyRoo Posted September 7, 2020 Author Share Posted September 7, 2020 7 hours ago, soapdragon said: Never too later for a lardy cake 😎. Go on.......treat yourself! Absolutely! It is delicious! Quote Link to comment Share on other sites More sharing options...
mullethunter Posted September 7, 2020 Share Posted September 7, 2020 On 9/1/2018 at 7:41 PM, AndyRoo said: When I make pasties, I use soy mince to replicate the minced beef. Uh hum - Cornish pedantry coming up - a Cornish pasty should NOT be made with mince. Ever (I know this is kind of irrelevant in a discussion about veggie / vegan alternatives but I couldn’t let it go!) Have you tried the Trex lardy cake yet Andyroo? I made brioche with oat milk and trex as my sister is currently dairy free (her baby seems to have an intolerance) and it worked perfectly. Quote Link to comment Share on other sites More sharing options...
