1. Turn your griddle on to hot and dust with flour 2. Add soda bread flour to mixing bowl 3. Make a well in the centre of the bowl (add currants if you want fruit soda bread farls) 4. Gradually add the buttermilk and mix well to form a soft dough 5. Don’t worry if you add too much buttermilk and the mixture becomes sticky as you can always add more flour 6. Turn your mixture out onto a floured board 7. Knead gently. You may need another dusting of flour if the mixture is sticky to touch 8. Form into a round shape with the heel of your hand about an inch thick and cut into quarters (farls) 9. Place each soda farl onto the griddle and turn griddle down slightly medium to hot 10. After a few minutes turn your farls onto the other side. They should have formed a light brown skin 11. Do the exact same with the other side 12. Continue this three or four times. This prevents the farls from getting too brown or burning 13. Turn each farl onto one of its edges for a couple of minutes. Repeat with each edge so they are all lightly browned 14. Place farls back onto their flat again for another couple of minutes 15. Farls can be eaten hot or left to cool in a damp tea towel (this allows them to soften and not become crusty or hard  

  Preheat the oven to 190˚C/375˚F/Gas Mark 5. Grease 2 x 18cm (7 inches) sponge cake tins with melted butter, dust with flour and line the base of each with a round of greaseproof paper. Cream the butter and gradually add the caster sugar, beating until soft and light and quite pale in colour. Add the eggs one at a time and beat well between each addition. (If the butter and sugar are not creamed properly and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture). Sieve the flour and baking powder and stir in gradually. Mix all together lightly and add a tablespoon of milk to moisten. Divide the mixture evenly between the 2 tins, hollowing it slightly in the centre. Bake in the preheated oven for 20 – 25 minutes, until cooked – the cake will shrink in slightly from the edge of the tin when it is cooked and the centre should be exactly the same texture as the edge. Alternatively, a skewer should come out clean when put into the centre of the cake. Turn out onto a wire tray and allow to cool. Sandwich the 2 bases together with homemade raspberry jam and whipped cream. Sprinkle with sieved caster sugar. Serve on an old-fashioned plate with a doyley.     Visit Our Shop