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Lardy Buns, 16p.

Cannot wait to try these over Christmas break!

JACK MONROE

Photograph by Graham Turner for The Guardian. Photograph by Graham Turner for The Guardian.

I had my first lardy cake this summer, picked up from a surprisingly baked-goods-laden petrol station on the way home from Kent, and subsequently slept all the way home in the passenger seat off the back of a few mouthfuls of fat-laden, soft sweet carbohydrates. I set about researching how to make my own; half a block of lard still loafing in the fridge door from this year’s Live Below The Line challenge could finally be put to use. Definitely not one for every lunch of the week, but a good shoulders-down, satisfying, occasional winter comfort. To make a whole loaf, simply pat into a round and cook for an hour instead.

Makes 6 generously weighty ones at 16p each*

250g self raising flour, 9p
1/2 tsp table salt, <1p
6g fast action dried yeast (approx 1 tsp), 3p
100g lard, diced small…

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