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.