Wed, 16 March 2016
Catherine Leyden is in the kitchen this morning and she's making her version of a traditional Irish Soda Bread
Ingredients:
450g/1lb Odlums Self Raising Flour
1 Level Teaspoon Baking Powder
Pinch of Salt
2 Dessertspoons Sugar
50g/2oz Margarine or Butter
1 Egg (beaten)
300ml/½pt Milk (approx)
125g/4oz Shamrock Sultanas or Raisins (optional)
Method:
1. Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tray with flour.
2. Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
3. Rub the margarine or butter into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins (if desired) and mix through.
4. Finally, add the egg and sufficient milk to make a soft dough, not too wet or sticky! Turn onto a lightly floured board and gently knead, just enough to bring the dough together.
5. Transfer to the prepared baking tray and shape into a round about 4cms/1½" deep. Cut a cross on top.
6. Bake for about 40 minutes until golden brown and has a hollow sound when tapped underneath has a hollow sound!
7. Serve, freshly baked, with a spreading of butter.
VARIATIONS:
This is a variation on a traditional Irish Soda Bread, called Spotted Dog, Spotted Dick, Railway Bread, Station Bread or Sweet Cake depending on what part of the country you are from!
