Print Friendly Recipe
- Heritage recipe from Ireland for the "real deal" in Irish Soda Breads
- S. Chokel
Serves/Makes:8 or more
- 1 lb (.5 kg). self rising flour
- 2 oz (56 grm). fat (unsalted butter, lard, crisco, your choice)
- 1 tsp (5 ml) salt
- 4 tbsp (60 ml) sugar
- 1/2 lb (.2 kg). seedless sultanas (or raisins)
- 2 large eggs
- 1 pint or a sufficient amount of fresh or soured milk for batter consistency
- Sift the flour, salt, and sugar togther into a large deep bread bowl.
- Rub the fat into the flour mixture and add the sultanas.
- In a separate medium bowl, beat the eggs well.
- Add to the eggs about 3/4 pint of milk, and stir up.
- Add the egg and milk to the flour and fruit mixture and mix lightly until it is to a dropping consistency.
- Line the bottom of a 9-inch cake tin. (Grease and flour or line with greased wax-paper or use parchment paper)
- Turn the mixture into the tin and bake in a fairly hot oven of 420F for 1/2 hour.
- Reduce the heat after the 1/2 hour to 370 degrees (200 C.) and continue baking for another 15 minutes.
- Note1: If using plain flour add 1 teaspoon of bextartar (baking powder).
Note2: The consistency of the batter should be softish which will drop heavily from the spoon, but not soft enough to pour.
Note3: This is delicious if eaten on the day it is baked or even hot from the oven. Add a couple of handfuls of chopped nuts and if liked some chopped crystallised ginger or about 1/4 pound of chopped dates instead of sultanas. There are many ways to vary Fancy Soda Bread.
Note4: I use unsalted butter and have great results, my grandmother from Ireland always used Lard and it was exquisite.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.