Nutrition: per serving
- kcal405
- fat5g
- saturates2g
- carbs79g
- sugars41g
- fibre5g
- protein10g
- salt0.6g
A traditional Irish loaf that uses bicarbonate of soda instead of yeast - this version is sweetly spiced with fruit and oats
Ingredients
- 100g rolled porridge oat
- 25g butter, diced
- 200g plain flour
- 200g plain wholemeal flour, plus extra for dusting
- 100g caster sugar
- 1 tsp bicarbonate of soda
- 1½ tsp mixed spice
- 50g raisin
- 50g sultana
- 50g stoned date, finely chopped
- 3 tbsp mixed peel
- 450ml buttermilk
- 3-4 tbsp demerara sugar
- 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.
- 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.
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