Irish Soda Bread

Prep time- 15 minutes
Cook time-45 minutes
Total: 55 minutes

4 cups flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons Organic Unsalted Butter (chilled)
1 1/2 cups raisins
2 large eggs
1 3/4 cups buttermilk

Whisk eggs and buttermilk in bowl
In separate bowl mix flour, sugar, salt, and baking soda.
Cut chilled butter into small cubes and add to flour mixture. Mix with hands until crumbly batter forms. Add egg mixture and raisins. Fold together with wooden spoon. Flour a butcher block or cutting board and hands as well so batter doesn’t stick to them. Knead into a ball only 2 to 3 times. Over kneading will lead to a tough dough. The crust should look cracked and flaky. Using a knife cut an x on top of ball so it will cook the inside evenly. Place the formed ball on parchment lined baking sheet and and bake for 45 minutes at 425 Degrees Fahrenheit.

Sticky Toffee Bread Pudding

Transform your Irish Soda Bread into a Sticky Toffee Bread Pudding!

Soda bread egg mixture:
Soda bread (8 cups cubed)
6-8 eggs
1 cup buttermilk

Toffee sauce ingredients:
1/2 cup Organic Unsalted Butter
1/2 cup sugar
1/2 cup heavy cream
1/2 teaspoon vanilla extract

Cut left over soda bread into half inch cubes and mix with 6-8 whisked eggs and 1 cup buttermilk. Place in a bowl and refrigerate for one hour. Butter a 9×5 in loaf Pan and add soda bread egg mixture. Bake at 350 degrees Fahrenheit for 45 minutes.

Toffee sauce
Cook butter and sugar on medium heat in a saucepan until dark amber brown. Gently but constantly mix cream and vanilla and stir until thick sauce forms. Sauce should slowly drizzle from spoon.  Drizzle over loaf of bread pudding and additional to each slice served.

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