Irish Fruited Soda Bread

                                               Irish Fruited Soda Bread

This recipe takes me back to my childhood.  I had the most wonderful holidays on the family farm back in Ireland.  Home cured bacon, fresh eggs & freshly churned butter for breakfast along with the wonderous smell of soda bread being baked...all cooked on the iron range fueled with peat....it's a wonderous smell that I often remember...nothing quite like it.   Unfortunately those days are gone but baking this bread brings me so much happiness.  It's wonderful to reminisce

Well..... Going on from my Basic Scone recipe from last week....this is very similar but I like to use Strong White Flour for this....gives such a great rise and beautifully light texture.

Recipe :-  for those preferring to measure rather than weigh I have a conversion chart here
Conversion Chart

3oz/75g Currants

3oz/75g Sultanas or raisins

250g / 8oz Strong White Flour (Bread Flour if you can't find it All-purpose will do)

10g /2 tsps Baking Powder

60g/2oz caster sugar  (superfine sugar)

pinch of salt

20g/1½ oz butter at room temperature

175ml/6fl oz Buttermilk

Method.

Soak the fruit for an hour or so in strong boiling hot tea to plump it up

Sift the flour, salt & baking powder into a large mixing bowl 

Rub in the butter

Add the sugar and mix through

Drain the fruit and add

Combine everything together with the buttermilk. Add a little milk if the dough is dry

Work lightly on a floured surface to form a ball of dough

Place on a greased oven tray

With a sharp knife cut a cross into the top  ( to keep the devil at bay)

Sprinkle over a little more flour and bake in a pre-heated hot oven.....200c/400f/gas 6

for around 30 minutes...maybe slightly more

Cool on a wire rack ....it's great served while still slightly warm with lashings of butter.

Best eaten on the day it's baked but it's lovely toasted the day after