Want to make a traditional delicious Irish fruit soda bread? Well, beware - this recipe got me death threats and raisin hate. Take with that what you will.
Ninety-thousand views, fifteen-hundred likes, one hundred comments, one hundred shares and two-hundred and fifty saves later.
”Just the sound of that knife cutting through fresh bread, love it”.
“Memories of home”.
”Love it with lashings of Kerry Gold butter and blackcurrant jam”.
It wanted me to write a novel on my life story and the origins of this recipe here, but i’ll keep it short and sweet. This is my all time favourite recipe. It’s easy, quick, simple, and people REALLY love it. No like they REALLY love it. Little bit scary, but I have had a long affinity for soda breads, I like their history and I think they bring people together. Lots of people commented that it reminded them of their mum, or granny, who used to make them. I hope this recipe connects you to someone you love, past or present.
Ingredients
450g plain white flour
2tbsp caster sugar
1tsp baking soda
1tsp salt
250g raisins or sultanas or currants (or mixed fruit - your preference)
1 egg
300ml buttermilk
Egg Wash - one egg, drop of milk and pinch of salt.
Method
Preheat oven to 230°C / 450°F / Gas Mark 8. A hot oven is important.
Add the flour, sugar, baking soda, salt and fruit into a large bowl. Whisk to combine.
Add the egg to the buttermilk in a jug, and mix with a fork.
Using a wooden spoon, make a well in the centre of the flour and pour the milk and egg in.
Mix together with a wooden spoon or use your hands. The dough will be wet and sticky.
Turn it out on a floured board and knead it lightly for a few seconds. Pat the dough down into a round shape about 1 and a half inches in depth.
Whisk one egg, a drop of milk and a pinch of salt in a bowl. Using a pastry brush, egg wash the dough to give it a golden brown finish after baking (optional).
Coat a bread knife in flour and cut a cross in the dough halfway down. (If you skip this step that’s on you, Irish folklore says you have to let the fairies out!)
Line a large baking tray with parchment (a pizza tray works well).
Bake for 15 minutes at 230°C, then turn down the oven to 200°C /400°F / Gas Mark 6, and bake for a further 30 minutes. You will know it’s baked by the hollow sound you get when you tap the bottom of the bread. Allow to cool fully before slicing. Store wrapped in parchment in a bread bin or tea towel.
“Thank you for sharing. I will be thinking of my late mum whilst putting it all together and having a cuppa with a slice later on”.
