Tyrone Soda Farls with Rhubarb Jam

Name: Tyrone Soda Farls with Rhubarb Jam
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 500 g Rhubarb; 400 g granulated sugar; 1 tbsp Lemon juice; 400 g Plain flour; 1 tsp bicarbonate of soda; 1 tsp Fine sea salt; 320 ml Buttermilk; 60 g salted butter

Warm, griddle-baked soda farls with a tender crumb, split open and served with sweet, tangy homemade rhubarb jam and rich salted butter.

🇬🇧United Kingdom· County Tyrone

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 390 kcal

Ingredients

0 of 8 gathered

Servings

500 g Rhubarb — trimmed and sliced into 2 cm chunks
400 g granulated sugar — standard white sugar
1 tbsp Lemon juice — freshly squeezed
400 g Plain flour — plus extra for dusting
1 tsp bicarbonate of soda — sifted
1 tsp Fine sea salt — finely ground
320 ml Buttermilk — traditional cultured buttermilk
60 g salted butter — softened, for serving

Equipment

•heavy-bottomed saucepan
•heavy griddle or frying pan
•mixing bowl
•wooden spoon
•baking spatula

Nutrition

Per serving, approximate

Calories: 390 kcal
fat: 8 g
carbs: 74 g
fibre: 3 g
protein: 8 g
calories: 390 kcal

Instructions

1
Place the chopped rhubarb, granulated sugar, and lemon juice into a heavy-bottomed saucepan over low heat.
2
Stir gently until the sugar fully dissolves, then bring the mixture to a steady, rolling boil.
3
Cook for 10 to 12 minutes, stirring occasionally to prevent catching, until the jam has thickened.
4
Remove the pan from the hob and leave the jam to cool slightly while making the bread.
5
Sift the plain flour, bicarbonate of soda, and salt together into a large mixing bowl.
6
Make a well in the centre and pour in the buttermilk.
7
Mix swiftly with your hand or a wooden spoon to form a soft, pliable dough.
8
Turn the dough onto a lightly floured worktop and gently pat into a round disc 2 cm thick.
9
Cut the dough round into four equal triangular quarters (farls) using a sharp knife.
10
Heat a dry griddle or heavy frying pan over medium heat on the hob.
11
Cook the farls for 6 to 8 minutes on each side until golden brown and firm to the touch.
12
Split the hot farls horizontally, spread with salted butter, and spoon over the warm rhubarb jam.

Chef's tips

Handle the soda dough as gently and quickly as possible to keep the crumb light and tender. Keep the griddle heat moderate so the farls cook through to the centre without burning on the outside.

Ingredient substitutions

buttermilk → whole milk mixed with 1 tablespoon of lemon juice or white vinegar, left for 5 minutes

Storage

Store leftover cold farls in an airtight container for up to 2 days; keep extra jam in a sterilised jar in the fridge for up to 3 weeks.

Reheating

Toast split farls under a moderate grill or in a toaster for 2 to 3 minutes until hot and crisp.

Common mistakes to avoid

•Overworking the dough, which develops gluten and results in dense, tough farls.
•Heating the griddle too high, which scorches the crust while leaving the dough raw inside.

Serving suggestions

Serve warm from the griddle with a mug of strong Northern Irish breakfast tea.Add a spoonful of clotted cream or thick double cream alongside the rhubarb jam.