No St. Patrick’s Day is Complete Without this Famous Dish.
- 3 2/3 cup all-purpose flour, plus extra for dusting
- 1 tsp baking soda (bicarbonate of soda)
- 1 tsp salt
- 1 Tbsp superfine (caster) or granulated sugar
- 2/3 cup golden raisins (sultanas), raisins, or dried currants (or a mixture)
- 1 egg
- 1 2/3 cup buttermilk or soured milk
- Preheat the oven to 425°F. Lightly dust a baking sheet with flour.
- Sift the flour, baking soda, and salt into a large bowl. Stir in the sugar and dried fruit.
- In a separate bowl, beat together the egg and buttermilk. Make a well in the center of the dry ingredients and pour most of the buttermilk mixture (leaving about ¼ cup in the bowl).
- Using one hand with your fingers outstretched like a claw, bring the flour and liquid together moving your hand in circles around the bowl, adding a little more of the buttermilk mixture, if necessary. Don’t knead the mixture, or it will become too heavy. The dough should be soft, but not too wet and sticky.
- Once it comes together, turn onto a floured work surface and bring together a little more. Pat the dough into a round, about 2½ inches (6cm) in height, and cut a deep cross in it, from one side of the loaf to the other. Transfer to the prepared baking sheet.
- Bake for 10 minutes, then decrease the oven temperature to 400°F (200°C/Gas mark 6), and bake for another 30 to 35 minutes, until the bread is golden and sounds hollow when tapped on the bottom. I often turn the loaf upside down for the last 5 minutes of baking to help crisp the bottom. Allow to cool on a wire rack before cutting into thick slices to serve.
Recipe courtesy of Rachel Allen for Parade.com