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
Ingredients
- 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
Instructions
- 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.
Recipe Notes
This bread will keep for 2 days, wrapped in baking parchment and placed in a sealed container at room temperature.