I’ve been typing up book 2 and feeling a longing for home as I’ve done it. While the baby slept, I had a chance to make some soda bread. A filled soda is a Northern Irish breakfast delicacy but my memories of this bread are of it with a crunchy crust and soft buttery middle, which is different to what you get with your fry.
My granny makes an epic fruit soda, which you have with a cup of tea and butter (and Granny’s homemade raspberry jam if you’re my dad.) The base recipe is super simple and you can add pretty much whatever you want to the mix, though if you make a sweet soda, cut down on the salt.
Here’s my recipe for a plain soda(get ready for some old school measurements):
1lb plain flour
1tsp bicarbinate of soda
And between 1/2 and 1 pint of either buttermilk (check out the Polish section of your supermarket if you can’t find it) or sour milk. (Yes, milk that has gone off. Trust me. It’s the best for soda)
Combine the dry ingredients in a bowl, then slowly add the liquid until the mixture roughly comes together.
Pop it onto a floured baking tray. Shape the dough into a rough ball shape. Flour the top.
Oven should be between 160° (if your oven is a fan) and 180° C. Put it on the bottom shelf and cook for up to an hour. Check it at 40 mins. A knife should come out clean.
Leave it at least 10mins to cool before you tuck in. Cover it with a teatowel while it cools. Serve with butter and a cuppa.
You could also use a cutter to make scones. Or replace the plain flour with wholemeal.
Enjoy. I’m going to have another slice.