Fruit Soda Bread


450g/1lb Odlums Cream Flour

1 level teaspoon Shamrock Bread Soda

2 level teaspoons Bextartar

Good Pinch of Salt

1 tablespoon Sugar

50g/2oz Margarine

50g/2oz Shamrock Sultanas, Raisins or Currents

A little over ½ pint Fresh Milk


  1. Sieve flour, bread soda, Bextartar and salt into a bowl. Add sugar if required.
  2. Rub in the margarine to resemble breadcrumbs, lifting mixture with fingertips to introduce air to the dough. Mix in the fruit.
  3. Add milk and mix to make a soft dough.
  4. Turn onto a lightly floured board and knead a little.
  5. Turn the smooth side up and shape into a round. Place the dough on a floured tin.
  6. Cut a cross over the top.
  7. Bake in a pre-heated oven, 400°F 200°C Gas 6 for 40-45 minutes
  8. When baked the underneath when “tapped” should have a hollow sound.
  9. Cool on a wire tray. Cover with a tea towel to give a soft crust

Bread and Butter Pudding

Ingredients :

1 loaf Fruit Scone Round

50g/2oz butter, softened and extra for greasing

600ml/1pt Milk

4 Eggs

150g/5oz Caster sugar

100g Packet Shamrock Chocolate Chips

Method :

  1. Pre-heat oven to 180C/350F/Gas Mark 4.
  2. Grease an ovenproof dish with butter.
  3. Slice the round into slices and butter each slice.
  4. Whisk the milk, sugar and eggs together in a bowl.
  5. Place a single layer of the bread in the dish.
  6. Pour 1/3 of the milk mixture on top.
  7. Sprinkle 1/3 of the chocolate on top.
  8. Repeat another layer of the bread, milk mixture and chocolate chocolate.
  9. Finish the top with a layer of the round bread slices.
  10. Pour the remaining milk mixture on top and finish with a sprinkle remaining chocolate chips.
  11. Bake for 50 minutes in the oven until golden brown and crunchy on top.
  12. Serve warm with cream.