So I know I’m a little late in terms of posting my Irish recipe (St. Patrick’s day has come and gone), but I had been wanting to make this fruit soda bread and finally got around to doing it this weekend. I’ve spent a lot of time living and traveling in England and Ireland and one of the things I miss most about both places is the tea break ritual. Don’t worry, I do get a break at my current place of work, but it’s nothing like the English and Irish tea breaks I’ve enjoyed in the past. I loved my coworkers taking tea and coffee orders, hearing the rumble of the kettle, the smell of coffee and tea and of course the biscuit tin and even the occasional scone or fruity loaf with butter. Once everything was on the table cups would be filled, milk and sugar passed around and biscuits happily dunked. After twenty (or sometimes forty) minutes of chatter everything would be cleared up and everyone would head back to work. There is no other way to describe it other than civilized.
In honor of the ritual I decided to make this fruity soda bread with butter and a cuppa Earl Grey for good measure. To make matters more complicated I used an Avoca recipe that is in grams and millilitres, but trust me it’s totally worth dragging out your scale. Enjoy this bread warm from the oven, toasted or even made into French toast if you’re feeling ambitious. So yummy!
Irish Fruity Soda Bread
from Avoca cookbook
Weight Watchers PlusPoints: 5
- 450g flour
- 1 tsp baking soda
- 25g sugar
- pinch of salt
- 25g raisins (I added some extra)
- 400mL buttermilk
- Preheat oven to 375 degrees and line a loaf pan with parchment paper.
- Mix all dry ingredients and raisins together and slowly add buttermilk until dough is formed. (side note you could bake this on a cookie sheet if you wanted a more rustic loaf)
- Place dough in parchment lined loaf pan and cook at 375 for 20 minutes then lower temperature to 325 and bake another 25 minutes or until loaf is fully cooked.