Friday, 4 April 2014


Sometimes I just can’t be bothered with recipes that take ages. I know you’re supposed to have loads of pride when you do something that took time and effort, but the easiest things are equally as rewarding. I made these as an alternative to hot cross buns. Yes, they are completely different and nothing will beat the original but if you want something, quick, spiced, bread-y and homely, these little dudes are the ticket.

250g self raising flour
250g wholemeal plain flour
Pinch salt
1 tsp ground ginger
½ tsp ground cinnamon
A good grating of nutmeg
75g raisins
1 tbsp honey
1 tbsp golden syrup
The zest of 1 orange and 2 tbsps of the juice
About 250ml-300ml milk

Heat oven to fan180/200c/6. Line 2 small trays with baking paper.
In a large bowl, mix all of the dry ingredients and stir well. Make a well in the centre and add the honey and syrup. Zest in the orange then add the juice and finally pour in the milk slowly, strirring throughout until you have a single dough, that is slightly on the sticky side. You might not need all the milk.

Tip out onto the surface and kneed for about a minute, just until the dough seems workable. Shape into 6 balls and slightly flatten each. Lightly flour the end of a wooden spoon and press down to make a cross effect on each bun. Bake for about 20 minutes at the top of the oven, or until golden brown and the buns make a hollow sound when you tap the bottoms. 

Soda bread doesn't usually keep very well, but I always find with all bread that a few minutes in a hot oven really livens it back up. Serve with with butter and/or jam. 

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