Blog No 155 – Soda Bread

I did an Ancestry DNA test a couple of years ago and I was 100% Munster Ireland. I’m embarrassed to say I’ve never made soda bread until recently, yet I’ve eaten it all my life.

My grandma was a fantastic baker and she would make a currant soda bread too. I have fond memories of her baking. She would get out the homemade blackcurrant jam, irish butter and a freshly made soda bread.

All my aunts are fabulous bakers, yet my mum is not a baker. She’s an excellent cook but she’s more than likely to bring out a nice cake from the cupboard to have with your cup of tea.

The photo above was my first soda bread. Therefore I would like to share the recipe I used. Serves 4 – 6 people

Ingredients

  • 450g / 1 lb Plain flour
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Salt
  • 400ml/14 fl oz Buttermilk

Method

  • Preheat the oven to 220’c/425’f/Gas Mark 7.
  • Sift the flour, salt and bicarbonate of soda into a mixing bowl.
  • Make a well in the centre of the dry ingredients and pour in most of the buttermilk. Mix well together using your hands. The dough should be very soft but not too wet. If necessary, add the remaining buttermilk.
  • Turn out the dough onto a lightly floured work surface and knead lightly. Shape into a 20 cm/ 8 inch round tin.
  • Place the bread on a greased baking tray, cut a cross in the top and bake in the preheated oven for 20 -30 minutes. When done it should sound hollow if tapped on the base. Eat whole warm, soda bread is always best eaten on the day it is made.

Please share your recipe with me? Is your ingredients different?

Weekly Blog No 129 – Mary Berry’s Fruit Scones

Photo Credit Mary Berry

The other day I attempted to make fruit scones to have with jam and clotted cream. I chose Mary Berry’s recipe and added some photo’s of the different stages.

I also used mixed fruit instead of sultanas and used 100ml of milk and 50ml of cream. Thank you to P for the tip of using cream for a softer scone.

Ingredients

• 75g (2 1⁄2 oz) butter, chilled and cut into cubes, plus extra for greasing

• 350g (12oz) self-raising flour, plus extra for dusting

• 1 1⁄2 tsp baking powder

• 30g (1oz) caster sugar

• 75g (2 1⁄2oz) sultanas

• About 150ml (5fl oz) milk

• 2 large eggs, beaten

Method

Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Lightly grease a large baking sheet.

Put the flour and baking powder into a large chilled mixing bowl.

Add the cubes of butter, keeping all the ingredients as cold as possible.

Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs.

Add the sugar and sultanas. Pour 100ml (31⁄2fl oz) of the milk and all but 2 tablespoons of the beaten egg into the flour mixture.

Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.

Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm (3⁄4in) deep.

Cut out as many rounds as possible from the first rolling with a 6cm (21⁄2in) cutter (a plain cutter is easier to use than a fluted one) and lay them on the baking sheet, spaced slightly apart.

Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.

Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden.

Remove and cool on a wire rack.

Cooks in 10mins.

Approximately 10 Servings.