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)
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.
You may also like
Autumn Fruit Cobbler
New Season Irish Carrot CakeInternational Guest Chef Fred Cordonnier. Recipe baked by Aisling Boggan from team Good Food Ireland.
Greek Yogurt, Lemon Zest and Pistachio PancakesSince 1990, the Faughnan family of Dromod, Co. Leitrim have been ensuring the traditional Irish food, boxty remains a key part of Irish food culture with their Dromod Boxty food business.