Derry Fruit Soda Bread

Name: Derry Fruit Soda Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Northern Irish
Ingredients: 450 g Plain flour; 1 tsp bicarbonate of soda; 0.5 tsp Fine sea salt; 30 g caster sugar; 40 g Unsalted butter; 150 g sultanas; 40 g candied mixed peel; 320 ml Buttermilk; 1 Egg

A fragrant, golden soda bread speckled with juicy sultanas and citrus peel, baked until crusty and best served thickly sliced with salted butter.

🇬🇧United Kingdom· County Londonderry

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 8
Difficulty: Easy
Calories: 285 kcal

Ingredients

0 of 9 gathered

Servings

450 g Plain flour — plus extra for dusting
1 tsp bicarbonate of soda — sifted to remove lumps
½ tsp Fine sea salt
30 g caster sugar
40 g Unsalted butter — cold and diced
150 g sultanas — plump dried seedless white grapes
40 g candied mixed peel — finely chopped
320 ml Buttermilk — plus 1-2 tbsp for brushing
1 Egg — medium, lightly beaten

Equipment

•Large mixing bowl
•Baking tray
•Measuring jug
•Pastry brush
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 285 kcal
fat: 5 g
carbs: 53 g
fibre: 2 g
protein: 6 g
calories: 285 kcal

Instructions

1
Preheat the oven to 200°C (180°C fan) and lightly dust a heavy baking tray with plain flour.
2
Sift the plain flour, bicarbonate of soda, fine sea salt, and caster sugar into a large mixing bowl.
3
Rub the cold diced butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
4
Stir the sultanas and chopped mixed peel evenly through the dry ingredients.
5
Whisk the buttermilk and beaten egg together in a measuring jug.
6
Make a well in the centre of the dry ingredients and pour in the buttermilk mixture, reserving one tablespoon for brushing.
7
Mix swiftly with a wooden spoon or clean hand until a soft, slightly sticky dough forms.
8
Turn the dough onto a lightly floured work surface and gently shape into a round loaf about 4 cm thick.
9
Place the loaf onto the baking tray and cut a deep cross across the top with a sharp knife.
10
Brush the top lightly with the reserved buttermilk.
11
Bake for 30 to 35 minutes until golden brown and the base sounds hollow when tapped.
12
Transfer the loaf to a wire cooling rack and wrap loosely in a clean tea towel to keep the crust tender.

Chef's tips

Work quickly once the buttermilk meets the bicarbonate of soda, as the leavening reaction starts immediately. Wrapping the loaf in a clean tea towel while it cools traps steam and keeps the crust tender for easier slicing.

Ingredient substitutions

buttermilk → 320 ml whole milk mixed with 1 tbsp lemon juice or white vinegar, rested 5 minutes
sultanas → raisins or currants
candied mixed peel → an extra 40 g sultanas and the finely grated zest of 1 unwaxed orange

Storage

Store wrapped in greaseproof paper in an airtight tin at room temperature for up to three days.

Reheating

Toast slices under a hot grill or in a toaster for two minutes until heated through and lightly crisp.

Common mistakes to avoid

•Over-kneading the dough, which activates too much gluten and creates a heavy, dense loaf.
•Leaving the dough sitting on the bench before baking, causing the leavening bubbles to collapse.
•Slicing the bread while piping hot, which compresses the soft crumb before it has set.

Serving suggestions

Slice thickly and serve warm with a generous slab of salted Irish butter.Pair with a hot mug of strong black tea for an authentic mid-afternoon Ulster tea break.Top with thick raspberry or blackberry jam.