The best ratio for this recipe is one part fat to two parts dry mixture. Mix all your dry ingredients together in a bowl.
Stirring in the melted fat with the dry ingredients
Melt some lard or suet in a pan and add the dry mix. Stir well until the fat has all been absorbed and the mixture sticks together.
Tie string through the bottom of yoghurt pots and add the mixture
Make a hole in the bottom of a yoghurt pot and thread through a length of twine or string, then pack the pot with your warm fat mixture.
Set the cakes in the fridge overnight then remove from the pots
Place in the fridge overnight to set, then cut through and peel away the pot. Tie a big knot at one end of the twine to secure the cake.
Hang out the cakes in a sheltered tree or shrub
Hang the cake in a tree or shrub and wait for the birds to come and feast.
Kate Bradbury says
Keep a store of fat cakes in your freezer, taking just one or two out at a time on cold winter days. Never put them out in summer – in very hot weather the fat may melt and could smear onto birds’ feathers, preventing them from being able to fly.