Hawkshead Wig (Cumbria)
Flour, milk (2:1). Bloom yeast in milk. Combine w/ flour + pinch salt. Bring together into a dough & knead. Prove 30min. Knock down & knead in softened lard (8 dough:1 lard) + caraway seeds. Cut into 40g portions & let rise 15min. Bake 220C 20-30min
Goosnargh Cake (Lancashire)
Flour, butter, sugar (6:4:1). Cream butter, sugar, ground corriander, whole caraway seeds. Rub in flour & bring together into a dough. Roll out to 10mm thickness, sprinkle w/ sugar & cut into 80mm rounds. Let stand 2hrs, then bake 140C for 30-40min.