Irish Soda Bread

A yeast-free bread, great to eat with soups, stews and Dublin Coddle


1. Turn oven to 220 degrees Centigrade, 425 F or Gas mark 7
2. Sift flour, salt, bicarb of soda and cream of tartar to bowl.
3. Rub in butter and then add the raisins and enough buttermilk to make a soft dough.
4. Turn the mixture onto a large board and for 1 minute.
Shape into a round and place on a cold baking sheet.
5. Mark with a cross, cutting deep into the dough.
6. Bake for 40 -50 minutes, until lightly browned and firm when knocked on the base.
7. Cool on a wire rack and wrap in a clean tea towel.


Butter 2 tablespoons
Cream Of Tartar 1½ teaspoons
Salt 1 teaspoon
Plain White Flour / Or Use 50/50 With Wholemeal 4 cups
Baking Soda 2 teaspoons
Buttermilk 1¼ cups
Raisins 1 cup

Hints 'n' Tips


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And if you can't get buttermilk, soured milk is fine. leave it out of the fridge for a day or two, or sour it with a splash of vinegar or lemon juice.

I've never used cream of tartar though...
Is this your recipe and photo - is the photo what is produced via your recipe? It looks like it has raisons or some other fruit in it but you don't mention them in the ingredients and you say you don't use C of T but its listed! Strange altogether...
Raisins with an I please.
@Windy Miller - "i" see what you mean - @Suzie... that's "Raisins". Yes it is my photo - hope you like it? Sorry I forgot to add the raisins into the ingredients list - now added. no I am saying I do use C of T.... cos if you can't get Soured Cream (the traditional ingredient) milk and the C of T work equally as well - give it a go and you will see what I mean.
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