Spotted Dog - Irish Food

3 2/3 cups all-purpose flour, plus extra for dusting

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon superfine (caster) or granule sugar

2/3 cup golden raisins, raisins, or dried currants

1 egg

1 2/3 cups buttermilk or soured milk

Preheat oven to 425 degrees F. Lightly dust a baking sheet with flour. Sift the flour, baking soda, and salt into a large bowl; mix in 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 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 2 ½ inches 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, and then decrease oven temperature to 400 degrees F, 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.

This is rich, white soda bread with dried fruit added to make it “spotted.” A real family favorite of ours, it is divine served straight from the oven, cut into slices, and smothered in butter or jam, or toasted and topped with cheese.

Makes 1 loaf

Preparation time: 10 minutes

Cooking time: 45 minutes

Cooking tip

Spotted dog scones: Preheat the oven to 450 degrees F. Make the spotted dog dough as above but flatten into a round about 1 inch in height. Cut into scones using a cookie cutter or knife and bake for 15 to 20 minutes.

Source: Rachel’s Irish Family Food  by Rachel Allen