Let’s Talk Recipes - Irish Soda Bread

1st October 2020 | General

Feel inspired with our collection of fond food memories! All about indulgence, perfection and proper home cooking, the our ‘Lets talk recipes’ cookbook feature delivers on that promise!

Martina Neeson - "This recipe reminds me of my dear mother. She always baked traditional foods, nothing fancy but always tasted amazing. Perfect treat for a Sunday afternoon with a mug of tea and a good oul catch up."





  • 4 to 4 ½ cups flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 tbsp butter
  • 1 cup currants or raisins
  • 1 large egg, lightly beaten
  • 1 ¾ cups buttermilk


  1. Preheat oven to 425oF. Whisk together 4 cups of flour, the sugar, salt and baking soda into a large mixing bowl.
  2. Using your fingers, work the butter into the flour mixture until it resembles coarse meal, then add in the currants or raisins.
  3. Make a well in the centre of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir.
  4. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf.
  5. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Score top of dough about an inch and a half deep in an ‘X’ shape.
  6. Transfer to oven and bake at 425oF for 35-45 mins until bread is golden and bottom sounds hollow when tapped. Check for doneness also by inserting a long, thin skewer into the centre. If it comes out clean, it’s done.
  7. Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 mins, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.



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