This week has been quite busy, so today’s Cakes & Bakes is going to reflect this – it’s a fruit and nut soda bread loaf. Soda bread is delicious. It’s not an emergency or last resort loaf, but having said that, it’s a real godsend if pushed for time.
It was my birthday on Tuesday, so I had a lovely lie-in while Justin took the dog for a walk. In the afternoon, he took me for a pub lunch locally at the Staff of Life.
We stayed indoors during the evening but we shared a bottle of bubbly and caught up on some Scandi drama on television.
Yesterday, I went into Manchester city centre for yet another after-birthday lunch with a friend. Alas, after the whirlwind couple of days of being wined & dined, I’m getting back into the daily work schedule…
- Preheat the oven and grease a 450g/1lb loaf tin
- In a large mixing bowl, add flour, wheatgerm, salt, bicarbonate of soda and cream of tartar and sugar and mix
- Rub in the butter
- Make a well in the centre of the mixture and pour in the buttermilk
- Using a bring the mixture towards the middle, mixing until it just comes together into a ball of dough
- Add the currants and walnuts and knead just a few times until the fruit and nuts are evenly distributed throughout the dough
- Form into a loaf shape, add to the tin and make a single deep cut along the long side
- Bake for 35-45 minutes until the top is golden and the bottom sounds hollow when knocked
- Allow to cool on a wire rack before slicing and eating