Apple Soda Farls

Name: Apple Soda Farls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 350 g Plain flour; 1 tsp bicarbonate of soda; 0.5 tsp Fine sea salt; 1.5 tbsp caster sugar; 0.5 tsp Ground cinnamon; 150 g armagh bramley cooking apple; 250 ml Buttermilk; 40 g salted country butter

Soft, golden griddle breads dotted with tender spiced Bramley apple. Serve them steaming hot from the pan, generously spread with salted butter.

🇬🇧United Kingdom· County Armagh

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 285 kcal

Ingredients

0 of 8 gathered

Servings

350 g Plain flour — plus extra for dusting
1 tsp bicarbonate of soda — sifted to remove lumps
½ tsp Fine sea salt — for savoury balance
1½ tbsp caster sugar — to balance the tart apple
½ tsp Ground cinnamon — optional warmth
150 g armagh bramley cooking apple — peeled, cored, and finely diced
250 ml Buttermilk — traditional churned or cultured
40 g salted country butter — to serve warm

Equipment

•Heavy cast-iron griddle or frying pan
•Large mixing bowl
•Flour dredger or sieve
•Round-bladed knife
•Palette knife

Nutrition

Per serving, approximate

Calories: 285 kcal
fat: 5 g
carbs: 52 g
fibre: 3 g
protein: 7 g
calories: 285 kcal

Instructions

1
Place a heavy cast-iron griddle or dry frying pan over medium-low heat on the hob.
2
Sift the plain flour, bicarbonate of soda, salt, caster sugar, and ground cinnamon into a large bowl.
3
Toss the finely diced apple into the dry ingredients until every piece is coated in flour.
4
Pour in three-quarters of the buttermilk and mix quickly with a round-bladed knife to form a soft dough.
5
Add the remaining buttermilk gradually until the dough comes together without becoming overly wet or sticky.
6
Turn the dough onto a heavily floured work surface and knead gently for ten seconds to form a smooth ball.
7
Pat the dough out with floured hands into a round disc roughly two centimetres thick.
8
Cut the circle across into four equal triangular farls using a sharp, floured knife.
9
Dust the hot griddle lightly with plain flour, ensuring it browns gently rather than burning immediately.
10
Place the farls onto the griddle and cook for eight to ten minutes until the undersides are golden.
11
Turn the farls and cook for another eight minutes until well-risen, browned, and cooked through the centre.
12
Stand the farls on their cut edges for two minutes to cook the sides, then serve hot with butter.

Chef's tips

Chop the apple very finely so the pieces soften fully in the time it takes the dough to bake on the griddle. Keep the heat moderate; if the griddle is too hot, the crust will scorch before the middle is cooked through. Handle the dough as lightly as possible to keep the crumb tender.

Ingredient substitutions

Armagh Bramley cooking apple → Granny Smith or other tart dessert apples, diced small
buttermilk → whole milk mixed with one tablespoon of lemon juice, left for ten minutes

Storage

Store leftover cooled farls wrapped in greaseproof paper at room temperature for up to two days.

Reheating

Toast under a hot grill or in a dry frying pan over low heat until warm and crisp on the outside.

Common mistakes to avoid

•Dicing the apple too coarsely, which prevents the dough from holding together and leaves hard, raw chunks.
•Over-kneading the dough, which develops gluten and results in a heavy, tough farl rather than a tender crumb.
•Cooking over excessive heat, causing the exterior to scorch while the interior stays doughy.

Serving suggestions

Split hot from the griddle and spread thickly with salted Ulster farmhouse butter.Drizzle with local clover honey or apple syrup alongside a pot of strong black tea.Serve alongside mature farmhouse cheddar cheese for a savoury afternoon snack.