Traditionally a classic Irish pudding made with dried fruit, this version is a take on soda bread.
- 750 g (5 cups) plain flour, sifted, plus extra, to dust
- 3 tsp bicarbonate of soda
- 3 tsp caster sugar
- 160 g (1 cup) sultanas
- 600 ml buttermilk
- butter, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Combine flour, bicarbonate of soda, sugar, sultanas and ½ tsp salt in a large bowl. Make a well and gradually add buttermilk. Using your hands, gently mix until mixture just comes together; do not knead dough or the bread won’t rise.
Form dough into 2 x 18 cm logs, place into two greased 22 cm x 11 cm loaf pans and, using a small knife, make a 3 cm-deep cut down the centre of each loaf. Scatter with extra flour.
Bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean. Cover with a tea towel and stand for 20 minutes. Serve warm or toasted, with butter. Store leftovers in a brown paper bag for up to 2 days.
As seen in Feast magazine, Issue 10, pg49
Photography by Alan Benson.