Yankee Spotted Dog

by Darina Allen owner of Ballymaloe Cookery School

of Shanagarry, Co. Cork

At times of the year when the men were working particularly hard in the fields, the farmer’s wife would go out of her way to reward them with a rich Read More

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Prep Time

15 Minutes

Cooking Time

45 Minutes

Serves

2-4 People

Ingredients

Makes 1 loaf:

450g (1lb/4 cups) plain white flour
1–2 tablespoons (1 1/4 – 2 1/2 American tablespoons) sugar
1 level teaspoon salt
1 level teaspoon bread soda (bicarbonate of soda), sieved
75–110g (3–4oz) sultanas, 2 teaspoons of caraway seeds
300ml (10fl oz/1 1/4 cups) sour milk or buttermilk
1 egg, free-range if possible (optional – you may not need all the milk if you use the egg)

Method

Preheat your oven to 230ºC/450ºF/Gas Mark 8.

Sieve the dry ingredients, add the fruit and caraway seeds and mix well. Make a well in the centre and pour most of the milk in at once with the egg. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out on to a floured board and knead it lightly for a few seconds, just enough to tidy it up. Pat the dough into a round about 4cm (1 1/2 inch) deep and cut a deep cross on it. Bake for 15 minutes, then turn down the oven to 200ºC/400ºF/Gas Mark 6 and continue to cook for approximately 30 minutes. If you are in doubt, tap the bottom: if it is cooked, it will sound hollow.

Serve spotted dog freshly baked, cut into thick slices and generously slathered with butter.

Yankee Spotted Dog