St. Patrick’s Day is nearly upon us – why not round out your Shepherd’s Pie or Corned beef and Cabbage with a nice Irish Soda Bread. For extra authenticity make sure to include the caraway we provide in the recipe, or if you’re like Naomi’s husband and hate the stuff, feel free to leave it out!
1 c granulated sugar
4 cups (16oz or 454g) Better Batter flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
3 c raisins
1 Tbsp caraway seeds
2 1/2-3 c sour cream or greek yogurt (you may use a df alternative)
3 large eggs
Preheat oven to 350 degrees F.
In a large mixing bowl, combine the sugar, better batter flour, baking powder, baking soda, salt, raisins, and caraway, and mix until the mixture is thoroughly combined and the raisins are fully coated.
In a separate bowl, mix together the sour cream or yogurt and eggs – beating until evenly combined.
Mix the dry and wet ingredients together in your electric mixer, combining on medium speed for about one minute or until well mixed – mixture should thicken as you mix.
Grease a 9 inch pie plate or cake pan. Turn mixture into the pan. Wet hands thoroughly and smooth the top and sides until you have a slightly domed surface, which is smooth. Take a very sharp knife and cut a 4-5 inch cross across the top.
Place into the hot oven and bake for 75 minutes or until golden brown and hollow sounding when tapped. Very lightly dust with Better Batter Flour, turn out onto a wire rack, and allow to cool. Serve slightly warm or at room temperature the day you make it for best taste and texture. Great for use as french toast once stale.