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 75 -Cornflake Tart

wp-1462135627358.jpg

Finished cornflake tart

In the UK, school children are provided with hot meals at lunch time if they choose. One of the most popular desserts was cornflake tart served with custard.  I’m not sure if it is served on the school menus now but it’s a very easy dish to make.

I am providing the recipe for you to make at your convenience. I did cheat and use a ready-made sweet pastry case. I have provided photos of a few stages.

Ingredients

Makes: 1 tart

  • 1 sheet ready-rolled shortcrust pastry
  • 115g golden syrup
  • 85g cornflake cereal
  • 55g butter
  • 25g dark brown soft sugar
  • 1 small pinch salt
  • 100g strawberry jam, slightly warmed

Method
Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 200 C / Gas 6.
  2. Line a quiche dish with the shortcrust pastry. Trim off the excess around the edges. Prick the base of the pastry case with a fork.
  3. Place a sheet of foil into the pastry case and pour in enough baking weights/dried beans to fill the base. Bake in preheated oven for 20 minutes or until lightly golden. (You may need to remove the foil and beans and place back into the oven for 5 minutes).
  4. Meanwhile, in a medium-large saucepan, melt the butter, sugar, golden syrup and salt together. Once the sugar has dissolved, gently fold in the cornflakes, making sure that all the cornflakes are coated in the syrup.
  5. Remove pastry case from the oven, remove the weights/dried beans and spread the base with jam. Pour in the cornflake mixture and level off the mixture with a wet knife.
  6. Bake the tart for an additional 5 minutes or until just set up. Allow to cool slightly before serving with custard.

 

I hope you enjoy this dessert recipe, let me know what you think. 😊