450 g plain white flour 1 level tsp bread soda 1 level tsp cream of tartar 1 level tsp salt
1 tbsp caster sugar (optional) 25 g butter
250 ml of buttermilk 1 egg
Method 1. Preheat the oven to 200°C/fan 180°C/Gas Mark 6, and flour a baking tray. 2. Sieve the flour, bread soda, cream of tartar and salt into a bowl. Add sugar, if using. 3. Rub in the butter until it resembles breadcrumbs. 4. Mix the egg with the milk and add to dry mixture to form a soft dough. 5. Turn onto a floured surface and knead gently until smooth on the base. Turn the smooth side up.
8. Cool on a wire tray and cover with a dry tea towel to give a soft crust. Serve with butter and jam.
Method 1. Preheat the oven to 180°C/fan 160°C/Gas Mark 4, and lightly grease and line the base of a 900 g loaf tin.
2. Place the flours, cinnamon and chopped nuts into a bowl and mix together. 3. In a separate bowl beat the oil, honey, water and eggs together. Peel and mash the bananas and stir into this mixture. Add this wet mix to the dry ingredients and stir until smooth.
4. Place in loaf tin and make a cut lengthways down the centre of the loaf. 5. Bake in the oven for 60 mins or until well risen and firm to touch. 6. Cool on a wire tray.
Serve sliced, warm or cold with butter. 239
Modifications Fruit soda bread: Add raisins or sultanas to dry ingredients before adding liquid.
6. Cut a cross over the top and place on the floured tray. 7. Bake in the oven for 40–45 mins until it’s golden brown and makes a hollow sound when tapped on the base.
