This week in our Room Forty FREE Live Bake-along we’re making the nations favourite lockdown treat, banana bread, and it will be vegan friendly too.
 
 It is an easy peasy recipe and a great store cupboard make, brilliant if you have some bananas that have seen better days!   (I actually have had to hide my bananas from my family for 3 days or I wouldn’t have any to bake with!)   

You can add nuts or fruit to it for additional texture, and it keeps beautifully, actually improving the next day.

If you would like to bake a long live we’re on the Warrington Guardian Coronavirus news Facebook page at 12 noon on Tuesday 2 June, and I will be live from JD Kitchens in Warrington for a nice change of scenery using their fabulous Neff slide and hide ovens!

Ingredients
3 large black bananas
75ml vegetable oil or sunflower oil, plus extra for the tin
100g brown sugar
225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
3 heaped tsp baking powder
3 tsp cinnamon or mixed spice
50g dried fruit or nuts (optional)

Method
1.      Heat oven to 200C/180C fan/gas 6. 
2.      Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.
3.      Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.
4.      Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
5.      Bake for another 20 minutes, or until a skewer comes out clean.
6.       Allow to cool a little before slicing. 

For our next bakealong on Tuesday 26 May I thought we might give these a whirl.
Light, crumbly, buttery and utterly delicious, these are surprisingly easy to make. For added indulgence they can be sandwiched to make ‘kisses’ with a smear of jam and blob of buttercream, or you could half dip them in chocolate – or both!
Ingredients:
For the biscuits you’ll need:

• 200g salted butter, softened
• 50g icing sugar
• 2 x tsp vanilla extract
• 200g plain flour
• 2 x tsp cornflour
• ½ tsp baking powder
• 2 x tbsp milk (you may not need this but have it on hand)

 For the filling:

• 100g softened butter
• 170g icing sugar
• 1 x tsp vanilla extract
• About 50g jam, I prefer raspberry or strawberry, but you can choose whatever you prefer

Instructions

1. Heat your oven to 180C/160C fan and line two baking sheets baking paper.
2. Put your butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. You might want to sift the icing sugar to break down any lumps. Remember to scrape the bowl down with a spatula to make sure everything is mixed in. Add the vanilla extract and beat again until fully incorporated.
3. Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until fully combined. The dough should have a sticky consistency but be soft enough to pipe. If it feels too heavy, add a tbsp of milk (you may even need two – careful though not to make it too thin). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. Do it in two batches if all the mixture won’t fit in.
4. Pipe swirly circles 5cm diameter onto the two baking sheets making sure there are 3cm spaces between each swirl (as the mixture will spread and the biscuits might conjoin).
5. Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks to cool.
6. While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Again, you may want to sift the icing sugar to remove any lumps. Stir together initially with a wooden spoon then switch to electric beaters or a whish attachment to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
7. When they are fully cool, turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

Now, at this stage you could make a brew and scoff the lot, or you could melt some chocolate and half dip them.
Alternatively you could half dip them before you sandwich them. Or just dip the flat bottomed side in melted chocolate and let them dry top side down. You could just eat them like that OR sandwich them as above. Choice is yours! Decisions, decisions! 
edit.

A couple of weeks ago on our Facebook page @roomfortyvintage, I put out a plea for suggestions as to what people would next like to bake in our bake–along sessions on the Warrington Guardian Coronavirus Facebook page and the response was, as usual, fantastic.

Top of the list was the classic Bakewell Tart. And I can well understand why.

The Bakewell Tart is one of my favourite flavour combinations. There is something immensely satisfying about the texture of a Bakewell too; the sponginess of the almond frangipane perhaps topped with icing or flaked almonds, the sticky sweet and slight tartness of the raspberry jam and then the buttery crunch of the pastry. Delicious.

So next week on TUESDAY 19 May at noon we’ll be mastering the classic Bakewell Tart together. Please make a note that each Tuesday at noon will now be our new regular bake-along slot. Ask Alexa to set a reminder! Prior to that I’m planning to film a demo as to how to blind bake a pastry case, which will be up – I hope – on the Room Forty Facebook page later this week.

You’ll need a pastry case for the tart prior to the bake-along. In the pre-recorded demo I’ll show how to make one by making your own pastry BUT you could buy shop bought pastry if you don’t feel ambitious enough or – shhh! You could buy a pre-baked pastry case if you can find one in the supermarket. You’ll need a fluted 8 inch loose bottomed tart tin or pre-made pastry case.

Apologies for being absent the last couple of weeks and having to change the bake- along day. I’ve had to change the day because my kitchen is immersed in a cloud of flour and icing sugar on Fridays prepping for the Room Forty boxed afternoon tea deliveries which have been an amazing success – thank you all. And, truth be told, my trusty oven gave up the ghost last week. Every baker’s nightmare – particularly one who uses theirs to earn a living!   
​
Here’s the recipe for Classic Bakewell Tart.
Ingredients
For the Pastry (if you decide to pre-make and bake your own)
·        200 g plain flour
·        Pinch of salt
·        50 g butter cold cut into cubes
·        50 g Trex or Lard cold cut into cubes (or 50g butter or baking margarine)
·        50 g cold water
Egg wash
·        1 egg
For the Filling.
·        120 g butter softened
·        120 g caster sugar
·        120 g ground almonds
·        50 g plain flour
·        2 eggs lightly beaten
·        A few drops of almond extract
·        ½ teaspoon vanilla extract
·        Zest 1 small lemon
·        3 tablespoons raspberry jam (you don’t have to use raspberry, you can use any, but raspberry is the classic)
Icing and Topping
·        120 g icing sugar
·        2 teaspoons of very hot water
·        25 g toasted flaked almonds
 
Instructions (to make the pastry case)
·        Grease a 20cm 8 inch fluted loose bottomed tart tin
If you choose to make the Pastry
·        Place the Flour, Butter, Trex and salt into a food processor and blitz until you have fine breadcrumbs. If you don’t have one use your fingers rubbing the mix to fine breadcrumbs.
·        Add the water. Blitz again until the pastry dough comes together into a ball or use your hands.
·        Wrap the pastry in baking parchment or cling film. Flatten it out a little onto a rough disc. Place in the fridge for at least 30 mins to rest. Note: You can prepare the pastry dough the night before and leave it wrapped in the fridge.
How to Line a Tart Tin with Pastry (whether your own or shop bought)

• Take the pastry out of the fridge and start to roll it out between two large sheets of baking parchment.
• Roll from the centre outwards. Turning the dough quarter clockwise as you go.
• Release the sheets of baking parchment as you go along. This will help the dough to roll easily between the sheets of paper.
• Roll the pastry out until it is large enough to cover and overlap your tart tin. Any excess will be cut away. These cut offs can be frozen to make an offcut pie another time.
• Line your tin with the pastry, allowing plenty to hang over the sides. This is to allow for any shrinkage while it rests in the fridge and during baking.
• Use a ball of the surplus dough to press the pastry into the tart tin
• Place the pastry back into the fridge to rest for at least an hour. Cover the pastry with cling film to help prevent it drying out in the fridge
• At this stage you can also prepare the day before and leave in the fridge overnight until required.

How to Blind Bake Pastry

• Preheat the oven to 200c Fan
• Take the pastry tart out of the fridge. Prick the base very gently with a fork. Take care not to cut all the way through.
• Line the inside of the pastry with a scrunched up sheet of baking paper.
• Fill the case with plenty dried beans, or rice. Fold the clingfilm over the top of the beans to stop them falling out.
• Bake on a baking tray in the centre of the oven for 20 mins.
• After 20 min. Carefully lift up the beans to see if the base is beginning to look dry. If not, return to the oven for another 5 mins.
• Carefully remove the baking beans. Return the pastry to the oven for 5 mins to complete the bake.
• Take out of the oven. Leave to cool a little. But not completely.
• While the pastry is still warm very carefully trim the flat top edge of the pastry case using a small serrated knife. Use the frame of the tart tin as support. Slicing from the inside out will prevent the pastry edges from breaking.
• To make the egg wash. Mix the egg with a little water. No more than 1/2 a teaspoon. Give it a good whisk. Ensure all the yolk and white are mixed together.
• Using a pastry brush, lightly brush the pastry case all over with a thin coating of egg wash. This helps to seal the pastry and prevent a soggy bottom.
• Return to pastry case to the oven uncovered. Bake for a further 1 min to dry the egg wash.
• Remove from the oven and leave to one side to cool.
• Turn the oven down to 175C

 
Make the Frangipane Filling
1.                Beat the butter and sugar together until light and smooth.
2.                In a small bowl mix together the eggs, Almond Extract and Vanilla Extract. This ensures all the almond and vanilla flavours disperse evenly in the Frangipane Filling.
3.                Add the egg mixture and the flour to the Butter and Sugar. Mix until well combined.
4.                Add the ground Almonds and mix until well combined.
5.                Add the lemon zest. Mix with a spatula
6.                Cover the bottom of the pastry tart with a thin layer of jam.
7.                Add the Almond Frangipane filling to a piping bag. Beginning at the inside edge. Carefully pipe the filling over the top of the jam. Using a small spatula. Evenly spread out the filling.
8.                Bake for 30 – 35 mins until lightly golden and slightly risen. Testing the centre of the tart with a skewer until it comes out clean. Note. It’s normal to see a few specks of ground almond on your skewer.
9.                Take out of the oven and leave in the tin to cool completely.
Make the icing topping
1.                Mix the icing sugar with the very hot water. One Teaspoon at a time. Until you have a very thick, but slightly runny consistency.
2.                Spread the water icing over the top of the tart. Before the icing sets. Top with toasted flaked almonds.
​

This Thursday 23 April marks the fourth birthday of local mobile afternoon tea emporium and baking school Room Forty.  As you’ll be aware, I have been doing weekly LIVE bake alongs for Warrington Guardian every Friday at 12.00 via the Guardian’s Coronavirus news Facebook page.

To celebrate the milestone this week the theme will be cupcakes, decorated in any style, as cheerful and tasty as you can make them. Options will be given during the class!

‘We’re really proud to have made it to our fourth year in business, and although we’re not out there doing our vintage teas at the moment we still want to bring joy to people.

I thought it would be a great idea to get people to join our celebration and send in pictures of themselves with their cake creations, with pictures in the next edition of Warrington Guardian!’

Room Forty will also bake 100 cakes and distribute them to key workers for a Friday afternoon treat to say thank you! If you wish to receive some please get in touch via email  hello@roomforty.co.uk

In this recipe I will show you how to make cupcakes and decorate them. If you have an electric whisk that’s great, but if you don’t have one you just need a strong arm!

NOTE: the recipe says 2 large eggs, but if you can’t get them just weigh the eggs you do have and then use this measurement to weigh the flour, sugar and butter! 

Equipment
Paper cases and a muffin tray
Bowl
Wooden spoon (or electric whisk)
Teaspoon
Weighing scales
Jug
Fork or whisk

Ingredients
110g softened butter or margarine
110g caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour

Buttercream
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)
Sprinkles (optional)


Method

1. Beat the butter and sugar together in a bowl using your wooden spoon. Mix until it is really light and fluffy

 
The eggy bit…

1. Break your eggs into a bowl and mix them up with a fork.
   • Add a bit of the egg into the butter/sugar and mix together – it may look weird.
   • Add a bit more egg and mix it in, adding a tablespoon of flour if it looks like it is curdling (separating and not smooth)
   • Add the last of the egg and give it a good mix
2. Add the vanilla extract and stir in
3. Sieve your flour into the mixture and CAREFULLY using a large spoon fold in the flour carefully
4. Grab your teaspoon and fill the cake cases about half way up. Around 2 teaspoons is enough
5. Put in the oven to bake for around 12 – 15 minutes.  They should be springy when they come out of the oven.
6. Allow to cool completely.

 
Buttercream recipe
100g butter – soft
200g icing sugar – sifted
1 tablespoon milk
½ teaspoon vanilla
Few drops vanilla or other flavour
 

1. Beat the butter until it is soft
2. Sift in half the icing sugar and mix together
3. Sift in the rest of the icing sugar, vanilla and milk and beat together
4. Separate into bowls if you wish to make a few different colours of icing
5. Colour your icing sugar carefully

 
 
 
 

Last week in lockdown I experimented with a few recipes. Things that I know I won't be looking for in the shops when my head is down and I'm buying essentials...but I know the kids will love as a treat!  And, best of all I got them to help make them :)  

This was a great recipe, and doesn't use strong bread flour, so I thought it might be one that you like too.  It does however use yeast.   (I think it would work with strong flour too!)

I do plan to try another baked doughnut recipe - for jam doughnuts. The other recipe uses strong flour but doesn't need yeast - it's one or the other! 

I cut holes out using a cutter, but in reality I think you could probably make a decent hole using a spoon in the middle and give it a good wiggle. 

NOTES: because the dough is enriched it does take some time to do the first prove and double in size. I would suggest 2 hours. 

Also, I made mine in the afternoon, knocked it back and shaped them and then put them in the fridge overnight for the second prove. It meant we could have them for breakfast. 

They DO need to be served warm - so just reheat in the microwave for 10 seconds or so. 



BAKED DOUGHNUTS
INGREDIENTS
DOUGHNUTS:
• 1 1/3 cups warm milk, 95 to 105 degrees
• 2 teaspoons instant yeast
• 2 tablespoons butter
• 2/3 cup granulated sugar
• 2 large eggs
• 5 cups all-purpose flour
• A pinch or two of nutmeg, freshly grated
• 1 teaspoon salt

TOPPING:
• 1/2 cup butter, melted
• 1 1/2 cups granulated sugar
• 1 tablespoon cinnamon

Instructions

1. Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky - don't overflour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).

2. Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough. Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they don't fill in the doughnut hole with the puffiness of the dough. Cover the tray with lightly greased plastic wrap. (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.
3. Bake in a 375 degree F  190 c oven until the bottoms are just golden, 8 to 10 minutes. Start checking the doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely baked through.

4. Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter and toss or sprinkle with the cinnamon and sugar. Serve immediately.


Thanks tohttps://www.melskitchencafe.com/baked-doughnuts/e to edit.

This is an amazing versatile and tasty flat bread recipe.  It is so quick, doesn't need any yeast and can use almost any flour that you have in your cupboards (today I will try it with gluten free flour and strong flour and update you in advance of Friday if they both work).

It is a great one to get the children in the kitchen, all you will need to do for them is the hot stuff.

The recipe below makes 6 flatbreads, as I will demonstrate LIVE on Friday at 12.00pm on the Warrington Guardian Coronavirus Facebook page.    

I'll be showing you how to make the basic flatbread and then turn it into an Indian inspired bread, a garlic bread and a pizza. Once you have the hang of it I am sure you will  be able to come up with your own inspired flavourings! 

I use butter as I like the flavour it brings to the bread, but you could substitute with olive oil, and similarly with the milk you could swap it for almond milk to make it vegan.

Ingredients
300g plain flour (plus extra for rolling)
1/2 tsp salt
50g butter 
185g milk 
A little oil for your pan

Topping ingredients
Garlic and butter to make garlic bread
Passata or tomato puree and cheese to make pizza. Some dried herbs would be good too. 
Cumin seeds and coriander for Indian inspired bread

Equipment
Weighing Scales
Frying pan
Bowl
Spoon/spatula 
Measuring jug
Rolling pin (or bottle)
Grill - if you want to heat the top of your pizza

Method for the basic bread
Melt the milk and butter in a pan or in the microwave
Mix in the flour and knead lightly for a minute
Split into six balls.  Cover the ones you're not using so they dont dry out
Roll the ball into a bread shape
Heat a tiny bit of oil, and get your pan quite hot
Put the bread in the pan and cook for around 2 minutes or until it begins to brown
Turn it over and cook the other side. 

Watch the video for the other options!  Available here after the LIVE EVENT

Click here to I have been wracking my brain for ideas for you to make when you don’t want to make (and eat) a full cake, but you want a sweet treat.  These recipes also need very few quantities of ingredients, which is great when some items are scarce!  
 
Now these are not the prettiest cakes you’ll ever bake but they are fun and fast to make. We’ve gone chocolatey with an Easter inspired chocolate cake and a vanilla cake that you could use to treat someone special.
 
You’ll need to keep an eye on them in the microwave (this is the fun bit  - watch them rise high over the mug! They do shrink back down…. usually!).
 
 
If you would like to bake along with me I will be live on Warrington Guardians Coronavirus Facebook page at 12.00 on Friday 10th April.

Or you can watch it just afterwards on our Facebook page - or here (after it has aired!)
 
 
 
Nutella Mug Cake
Serves 2 (or one hungry person)
 

• 3 tablespoons Nutella
• 1 egg
• 2 tablespoons milk
• 2 tablespoons vegetable or sunflower oil
• 3 tablespoons plain flour (or Self Raising flour)
• ¼ teaspoon baking powder (leave out if you use SR flour)
• 3 tablespoons granulated sugar
• 1 tablespoon unsweetened cocoa powder
• Chocolate eggs to decorate and icecream or cream to serve (optional)

 
 
Equipment
Large mug or jug
Tablespoon measures
Fork, spoon or small whisk to stir
Sieve (not essential but helpful!)
 
 
Instructions
1. In a mug, add in an egg, milk, vegetable oil, and Nutella. Stir until well combined.
2. Sift in flour and cocoa powder. Add in sugar and baking powder. And stir until well mixed.
3. Microwave for 1 minute and check, repeat microwaving for 10 seconds until the cake is done and a toothpick or skewer comes out clean.
 
 
 
Birthday cake in a mug
Serves 2 (or one hungry person)
 
2tbsp butter
1 egg
2.5  tbsp milk
1tsp vanilla extract
¼ cup or 34g sugar
6 tbsp Self raising flour OR plain flour and ½ tsp baking powder
Options, Jam/sprinkles/custard/cream – be adventurous!  
Options – you could also make this coffee or lemon flavoured. Grate the zest of one lemon into the mix, or dissolve 1tsp of instant coffee in 1 tsp of water and mix in.  Add nuts, chocolate chips… experiment with your favourite flavours!
 
 
 
Equipment
 
Large mug or jug
Tablespoon measures
Fork, spoon or small whisk to stir
Sieve (not essential but helpful!)
 
 
Instructions

1. Melt the butter in your mug. Try 10 seconds in your microwave at a time
2. Add egg, stir in vanilla and milk
3. Add the flour and mix well
4. Put in the microwave for 1 min 20 seconds. Check and cook again for 10 seconds or until baked
5. I like to serve this one with some jam on the side, or you could serve with custard. Let your imagination run wild.

 
Don’t forget to send us your pictures @room_forty on Facebook, Instagram and Twitter!  
 
edit.

​On Friday 3 April we made held our bake-along again with Warrington Guardian on their coronavirus update page.  You can watch the video here!


You can halve this recipe to just make six scones, or bake the whole batch and give them away/freeze them/eat them!
If you want to add fruit you will need around 85g.
Scone Recipe
Ingredients
• 450g Self raising flour
• 75g Butter - soft
• 50g caster sugar
• 2 tsp baking powder
• 2 large eggs
• 200ml milk
Bowl, jug, (or knife), spoon, fork, pastry brush, cutter, scales and a baking tray. Oven 200 - 220 c
Are you joining us?

We know that you're all struggling to get your hands on bread, so we've teamed up with Warrington Guardian to bring you a recipe that uses any flour and no yeast, so you can make a loaf yourself. 

It is similar to the loaf you make on one of our bread classes and we've included a lot of adaptations in the recipe. 

If you'd like to bake along with us, we'll be taking over the Warrington Guardians Coronavirus update page tomorrow at 12.00pm to do a live Bake along. 

Recipe is printed in this week's Warrington Guardian. 

Soda bread
Ingredients:
·        500g flour (this doesn’t have to be bread flour, you can use any NOTE: if you use Self Raising flour add one tsp baking powder extra to the mix )


·        1 x tsp bicarbonate of soda (if you haven’t any Bicarb, use 4 x tsp of Baking Powder – see the note above if you are using Self Raising Flour just add 1 x tsp extra Baking Powder)
·        1 x tsp table salt
·        1 x tbsp sugar (it can be any sugar but dark muscovado, or preferably treacle give the loaf a richer taste)
·        40g soft butter (We prefer to use 40 ml of rapeseed oil. It’s healthier and you can just pour it in to the mix)
300 – 340ml of either plain yoghurt (the value stuff is fine), milk with an added tsp of lemon juice to sour it, milk that has gone off and is starting to smell (seriously – this actually gives it a superior creamy flavour*), or buttermilk.

Equipment:
A baking sheet
Large Mixing Bowl
Weighing scales
Knife
Spatula or spoon

Method:
Set your oven to 200 degrees.

Into the mixing bowl weigh in your flour and chuck in your salt. Carefully measure in your bicarbonate of soda or baking powder (I scrape it exactly to the top of the measuring spoon using a knife blade) and drop it into the bowl.

Give the ingredients a rub through to mix them together.

Then add in your sugar, if you decide to use treacle (and it does give a superior colour and taste so is worth it), first smear your measuring spoon with vegetable oil before you plunge it in to the treacle as it will just drop off the spoon leaving it (fairly) clear. Then take a butter knife and swirl it through the dry ingredients in the bowl to mix it in.

Then add in your soft butter or rapeseed oil. Again, swirl and cut it through the mix. Now get your hands into the bowl and rub in the butter/oil and sugar/treacle.

At this stage, if you like, you could chuck in up to three tablespoons of seeds – poppy seeds, pumpkin seeds and sunflower seeds go nicely.

You’ll need to work fairly quickly now. Check your oven is hot enough and pour a bowl of clean warm water ready for your hands. Dust some flour onto your baking sheet.

Take your liquid; yoghurt (or milk and lemon juice, or sour milk, or buttermilk) and pour it in to the mix and stir it in quickly with a butter knife. When you have stirred it in as much as you can you’ll need to get your hands in and finish it off. I haven’t specified a liquid amount as you’ll need enough to make it come together. It will be a sticky mess which you’ll need to shape into a rough ball and pace on the baking sheet.

Now plunge your hands into your bowl of water to wash off sticky the mix. While your hands are still slightly wet shape the ball some more (the water makes it easier). Dust the top with some flour then grab a knife and give the dough a cross cut across the top.

Quickly put the sheet and dough into the centre of the oven and set the timer for 30 minutes.
And that’s it. Stick the kettle on and inhale the heavenly baking aroma.

Check it after 30 minutes - oven gloves on of course - it should sound hollow or drum like on the bottom and, pressing lightly into the cross cuts these should feel firm and not soft. If the ‘cross’ is still a bit soft stick it back into the oven again for another five minutes.

Put it on a cooling rack and leave it to cool. Unlike yeasted bread soda bread is delicious slightly warm, with butter (put the kettle on again!).

Soda bread will always look rustic and authentic. It is scrumptious and will impress your friends.

It is best eaten fresh. It won’t keep much longer than a day but you can slice it or break it into chunks and it freezes well too.
 
Note:
If you prefer, you can make this in a bread tin which will give you a more controlled shape and better ability to slice it (great for when you want to freeze it or use it for sandwiches).

Prepare as before. Take a large bread tin and grease the sides with butter, pack the dough in, then take a wooden or silicone spatula to pack the dough into a loaf shape pressing the edges in.

Flour the top, then taking a wet sharp knife cut the dough length wise down to the base Then tease out the cut to make a V shaped channel along the length of the dough and put the loaf in the oven as before.