Irish stew
The trick with this classic one-pot is to use a cheaper cut of meat, which means you’ll skimp on price but not quality
Fruit & spice soda bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes one large loaf enough for 8
Skip to ingredients
- 100g rolled porridge oat
- 25g butterdiced
- 200g plain flour
- 200g plain wholemeal flourplus extra for dusting
- 100g caster sugar
- 1 tsp bicarbonate of soda
- 1 ½ tsp mixed spice
- 50g raisin
- 50g sultana
- 50g stoned datefinely chopped
- 3 tbsp mixed peel
- 450ml buttermilk
- 3-4 tbsp demerara sugar
Nutrition: per serving
- kcal405
- fat5g
- saturates2g
- carbs79g
- sugars41g
- fibre5g
- protein10g
- salt0.6glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Whizz the porridge oats and butter together in a food processor, or rub the butter into the oats with your fingertips in a big bowl. Stir in the flours, caster sugar, bicarb, mixed spice, 1 tsp salt, the raisins, sultanas, dates and mixed peel.
step 2
Pour over the buttermilk and quickly stir in with a round-bladed knife. Tip out onto a flour-dusted surface and gently bring together into a ball with your hands. Transfer to a flour-dusted baking sheet and scatter over the demerara sugar, pressing it into the top. Use a sharp, flour-dusted knife to cut a big cross in the top and bake for 30-35 mins until crusty on the outside. Eat warm or cold, thickly sliced, with butter.
