Fruit Soda Bread – Deliciously golden and crusty on the outside and tender, fruity – almost scone like – in the middle. Serve it warm with a smearing of butter and a cup of tea for a happy breakfast.
Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr
- 500 g plain/all purpose flour plus a little extra for sprinkling the baking sheet
- 100 g caster sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 200 g juicy raisins or other dried fruit if you prefer
- 1/4 tsp salt
- 2 large eggs
- 250 ml buttermilk
- 50 g melted butter just melted – not boiling hot – as this will scramble the eggs
- Preheat your oven to 175c. Take a baking sheet and sprinkle with a small handful of flour
- In a large bowl, combing the flour, caster sugar, baking powder, baking soda, raisins and salt. Give everything a mix. This is your dry mix.
- Break the eggs into a cup and whisk gently with a fork for a few seconds. Pour all but 1 tbsp. of the egg into a separate bowl. Add in the buttermilk and melted butter and mix. This is your wet mix.
- Pour your wet mix into your dry mix and stir until you get a nice sticky dough. Don’t overmix or you’ll end up with tough bread. If you don’t mind getting a bit sticky, you can do this stage with your hands. Form the dough into a rough cob or ball shape and place on your prepared baking sheet.
- Using a sharp knife, make a large cross in the middle – cutting about 1 inch into the bread. Using a pastry brush, give the whole loaf a egg wash using the reserved egg. Place in the over and cook for 45-50 minutes until the bread looks golden.
- Take out of the oven and leave to cool for 10 minutes before cutting up and serving with butter, or toasting and serving with butter.
This bread will keep for 2 days, wrapped in baking parchment and placed in a sealed container at room temperature.