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Method:
Prepare the dough, then roll it out on a
lightly floured surface to a rectangle about 35 x 23 cm/14 x 9 in. Dot
the top two-thirds of the dough with half the lard and half the sugar,
then fold up the plain third of the dough, and fold the top one-third
down over that. Give the dough a quarter turn so the fold is on your
left, then roll out again and sprinkle in the same way with the
remaining lard and sugar and the caraway seeds. Fold again, then shape
to fit a baking tin (pan) and score the top into diamond shapes. Cover
with oiled clingfile (plastic wrap) and leave in a warm place for
about 30 minutes until doubled in size.
Bake in a preheated oven at
200ºC/400ºF/gas mark 6 for 1 hour. Leave to cool in the tin for 15
minutes so that the fat soaks into the dough, then turn out on to a
wire rack to cool completely.
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