With St Paddy’s Day just around the corner, we have been making lots of traditional Irish food. Soda bread is so quick and easy to make, we love this sweet loaf with whiskey soaked raisins. We make our own dairy free buttermilk, but of course you can use regular if that’s what you have. It’s the best thing, warm out the oven with a generous slab of cold cold butter and a steaming cup of tea. How do you like yours?
- a generous handful of raisins soaked in a splash of whiskey or black tea
For the dairy free buttermilk:
- 300ml oat milk
- 2 tbsp apple cider vinegar
- 2 tbsp oil
- 500g flour
- a pinch of salt
- 2 tsp baking soda
- 3 tbsp sugar
- Heat the oven to 180C and butter a skillet (or you can use a baking sheet or cake tin).
- Soak your raisins in a splash of whiskey or tea and mix the buttermilk ingredients together in a measuring jug.
- While the raisins plump up and the milk sours, measure out your dry ingredients into a bowl and give them a good whisk to evenly disperse the baking soda.
- Then use a wooden spoon to stir in the raisins, followed by the buttermilk. You should be left with a fairly sticky dough.
- Generously flour a clean work surface and scrape the dough out onto the flour. If your dough is very sticky, sprinkle flour on top too. Bring the dough together into a ball, no need to knead, then place the dough on the buttered skillet.
- Score the bread with a deep cross and sprinkle with more sugar if you like. Then bake for 30 minutes or until it sounds hollow when tapped. Allow to cool as long as you can resist before slicing and spreading with butter. Enjoy!