Currant Soda Bread recipe
information
Currant soda is served in slices with butter and jam. It is also excellent toasted the second day.
ingredients
3 1/2 cup (1 lb) 450 g strong plain flour
5 ml (1 heaped tsp) Bicarbonate of soda (Baking soda)
1 tsp (5 ml) salt
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
2 - 4 tbsp (25 - 50 g) 1-2 oz butter
2/3 cup (100 g) dried fruit, sultanas (golden raisins) or raisins
400-475 ml (14-16 fl oz) 2 cups buttermilk
18 cm (7 in) round cake tin, between 4-7 cm (1 1/2 - 2 3/4 in) deep
5 ml (1 heaped tsp) Bicarbonate of soda (Baking soda)
1 tsp (5 ml) salt
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
2 - 4 tbsp (25 - 50 g) 1-2 oz butter
2/3 cup (100 g) dried fruit, sultanas (golden raisins) or raisins
400-475 ml (14-16 fl oz) 2 cups buttermilk
18 cm (7 in) round cake tin, between 4-7 cm (1 1/2 - 2 3/4 in) deep
method
1. Sieve the flour bicarbonate of soda and salt into a large mixing bowl.
2. Stir in the caster sugar and rub in the butter until as fine as bread crumbs.
3. Stir in the dried fruit and make a well in the centre.
4. Pour in all the buttermilk and mix with a broad-bladed knife to draw all the-dry ingredients into the liquid, forming a loose dough resembling thick porridge.
5. Lightly grease the cake tin and turn the dough into it, leaving the surfare rough.
6. Sprinkle with a little flour, set on a hot baking tray and bake in a pre-heated oven 220°C (425°F, gas mark 7) for 10 minutes, then reduce the heat to 200°C (400°F, gas mark 6) and cook for a further 40 - 45 minutes until the bread is well risen, brown and firm to the touch. When the bread is cooked, it will feel firm to the touch and a skewer inserted into the centre should come out clean.
7. Remove from the oven and cover with a clean cloth. When cool, remove from the tin and wrap in the cloth to go cold.
2. Stir in the caster sugar and rub in the butter until as fine as bread crumbs.
3. Stir in the dried fruit and make a well in the centre.
4. Pour in all the buttermilk and mix with a broad-bladed knife to draw all the-dry ingredients into the liquid, forming a loose dough resembling thick porridge.
5. Lightly grease the cake tin and turn the dough into it, leaving the surfare rough.
6. Sprinkle with a little flour, set on a hot baking tray and bake in a pre-heated oven 220°C (425°F, gas mark 7) for 10 minutes, then reduce the heat to 200°C (400°F, gas mark 6) and cook for a further 40 - 45 minutes until the bread is well risen, brown and firm to the touch. When the bread is cooked, it will feel firm to the touch and a skewer inserted into the centre should come out clean.
7. Remove from the oven and cover with a clean cloth. When cool, remove from the tin and wrap in the cloth to go cold.
serving amount
makes one loaf
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