Soda bread can be a bit heavy and flavourless, so I figured I'd try and sweeten it up and give it a little bit of flavour. Ginger takes some of that edge back off.
You can use all Plain or all Self-raising if you don't have one or the other.
Best served hot with a thick glob of butter - even better if you make an open-face sandwich with bacon and steak on top
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 10 mins | 40 mins | 50 mins |
Ingredients
- 220g Plain Flour
- 220g Self-Raising Flour
- 1 tsp Bicarbonate of Soda (Baking Soda)
- 1 tsp salt
- 500g pot of plain natural yoghurt
- 2 tsp ground sweet cinnamon
- 1 tsp ground ginger
- Butter/lard for greasing
Method
- Preheat oven to 220c
- Use some butter/lard to grease up a cake tin (preferably a deep one)
- In a large bowl, stir together the flour, baking soda and salt
- Stir in the Sweet Cinnamon and ginger
- Stir the yoghurt in a 1/4 pot at a time until the dough sticks together (depending how accurately you measured the flour, you may not need all the yoghurt). Add and stir until it starts to form a ball shape
- Sprinkle a little flour on a chopping board or a clean worktop
- Lift the dough out onto the floured surface and kneed it a few times
- Roll the dough up into a ball
- Place into the cake pan and press down on it lightly to flatten a bit
- Use a knife to cut an X across the top, about a centimetre deep
- Cover the cake tin with tin foil (raising up in a tented form), or turn another tin upside down and place on top
- Bake for 30 mins
- Remove the cover and bake for another 10 mins (or until golden brown)
- Tastes best when served hot