Lard is rendered pork fat, and was traditionally used both for frying and as a shortening – that is a fat used for pastry, biscuits and cakes.
After years of cooking and side-by-side tests and tastings my opinion is that, in most cases, the very best flavour and texture I've obtained with shortcrust pastry is when equal quantities of lard and butter are used
'A simple but sublime tart' is how Delia describes this lovely tart, which is another mouthwatering way in which to enjoy asparagus, coupled with cream, cheese and eggs. Even the pastry has Cheddar in it for extra flavour!
Sometimes it looks more elegant to serve individual pies, especially when entertaining. These lovely little morsels of meat and mushrooms really fit the bill…
Those who find pastry difficult to make will love this recipe, where everything is put into a food processor for quick and easy pastry so you still have the superior flavour of home-made, but without the hassle!
Cheap and easy to make, it's well worth baking a batch of these lovely muffins for tea… they knock the spots off anything you can buy.
The Canadian bit comes from the maple syrup - that sticky, sweet, caramelly ingredient that lifts pancakes into the realm of the heavenly. Using buttermilk makes pancakes particularly light and moreish.