Simple Soda Bread Ingredients

  • 450g/1lb Odlums Cream Flour
  • 1 level teaspoon Shamrock Bread Soda
  • 2 level teaspoons Cream of tarter or Bextartar
  • Good Pinch of Salt
  • 1 tablespoon Sugar (optional)
  • 25g/1oz Margarine
  • A little over ½ pint Fresh Milk

Coddle Ingredients

  • 8 Pork sausages, each cut in three
  • 4 Rashers cut in strips
  • 2 large potatoes cut into 2"/5cms cubes
  • 1 medium onion, finely chopped
  • 2 medium carrots, sliced in thin rounds
  • 1 Pint/575ml Stock, chicken or vegetable
  • Ground pepper
  • 2 Tablespoons fresh parsley, finely chopped

Soda Bread Method

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

Coddle Method

  1. Put all the ingredients except parsley and pepper into a saucepan and bring to the boil.
  2. Reduce heat, cover and allow to simmer for about 25 minutes. Check that the carrots and potatoes are soft!
  3. Add parsley and season with pepper
  4. Serve in deep soup plates