To begin, preheat your oven to 200°C (180°C fan) and lightly grease a square baking tin. In a large bowl, mix the flour, caster sugar, yeast, and salt. Gradually add the warm milk and 75 g of softened lard. Knead until the dough is smooth and elastic, around 10 minutes by hand or 6 minutes in a mixer. Leave to rise until doubled in size.

Once risen, turn the dough onto a floured surface. Roll it into a large rectangle about 1 cm thick. This will be the base for layering in the lard, sugar, and fruit.

Spread one third of the remaining lard evenly over the dough. Sprinkle generously with one third of the brown sugar and a portion of the dried fruit. Fold the dough in thirds, like folding a letter, to encase the filling.

Roll the folded dough out again into a rectangle. Repeat the process with another third of lard, sugar, and fruit. Fold once more. This layering creates the rich, sticky pockets inside the cake.

Roll out the dough for a final time, adding the last portion of lard, sugar, and fruit. Fold again and gently press to seal. Avoid overhandling as this can toughen the dough.

Place the folded dough into the greased tin, pressing it to fit evenly. Cover loosely with a clean cloth and leave to rise until puffy, around 40 minutes.

Transfer the tin to the preheated oven. Bake for 30 to 35 minutes until the top is golden brown and the sugar has caramelised. The aroma will be deeply sweet and spiced.

Allow the cake to cool in the tin for 10 minutes before turning out. Serve warm in thick slices, or let cool completely for a firmer texture.

Traditionally, lardy cake is enjoyed as it is, but it pairs beautifully with a cup of strong tea. Cut into squares or wedges, allowing the caramelised crust to shine.