Here’s a full Fruit Soda Bread recipe – a lovely twist on traditional Irish soda bread, sweetened with dried fruit and perfect with butter or jam: Fruit Soda Bread Recipe
Ingredients:
4 cups (500g) plain flour
1 tsp baking soda (bicarbonate of soda)
1 tsp salt
2 tbsp sugar (optional, for sweetness)
2 tbsp butter (cold, diced)
1 ½ cups (200g) mixed dried fruit (raisins, currants, sultanas, or a mix)
1 ¾ cups (400ml) buttermilk (or 400ml milk + 1 tbsp lemon juice/vinegar, left for 10 mins)
1 egg (optional – makes richer dough and helps browning)
Instructions:
Preheat oven to 200°C (400°F). Line a baking tray with parchment.
Mix dry ingredients: In a large bowl, sift together flour, baking soda, salt, and sugar.
Rub in butter: Use fingertips to rub the butter into the flour until crumbly.
Add dried fruit: Stir in raisins, currants, or mixed fruit.
Add liquid: Make a well in the center, pour in the buttermilk (and beaten egg if using). Mix quickly with a fork or hand until dough just comes together (should be soft but not too sticky).
Shape loaf: Turn onto a floured surface, gently shape into a round. Do not knead heavily.
Cross cut: Place on tray, dust with flour, and cut a deep cross on top with a sharp knife (traditional, helps bake evenly).
Bake: 35–40 minutes, until golden brown and loaf sounds hollow when tapped on bottom.
Cool: Let cool on wire rack for at least 15 minutes before slicing.
Serving Tips:
Best served warm with butter, honey, or jam.
Keeps 2–3 days wrapped in a clean tea towel or bread bag.
Delicious toasted after day 2.
