Apricots and prunes have a natural affinity for each other. One is rich, sticky and sweet, almost toffee-like . . . the other plump and almost tart ....
Wednesday, 17 September 2008
I decided to make some Soda Bread today. Nothing unusual about that as it is a big local speciality and has been made in Irish households for generations. It is so quick and easy to make and is a wonderful recipe to corrupt. Today I took a notion to add apple to it. I think the 'season of mists and mellow fruitfulness' has finally taken hold. That, and the fact I had some cooking apples, lent a hand in this. I also added some cinnamon and then as an afterthought I used maple syrup instead of sugar. The smell of it baking was wonderful. I was amazed at the taste. When I took it out of the oven I could hardly wait to get at it. Warm and dripping with butter I was immensely pleased with my innovation. Such a pity one can't copy and paste taste and smell.
12oz/350gms plain flour
1 teasp bicarbonate of soda
1 cooking apple
1 teasp cinnamon
2 tablespoons maple syrup
Handful of raisins
Approx. 1/2 a pint/300mls Butter Milk
1 teasp Bicarbonate of Soda/Baking Soda
1 teasp. salt
Greased and floured round sandwich tin
Oven temp 350F 180.C Gas 4
Peel core and chop the apple.
Cook in a covered saucepan with the butter and cinnamon until very soft and mushy.
In a large bowl mix together all the dry ingredients.
Stir in the apple mixture
Add the maple syrup
Add enough buttermilk to form a soft but easily handled dough. It should not be runny.
Knead lightly and quickly into a round and place in prepared tin.
(It is essential you use light hands)
Cut a deep cross in the bread.
Bake for approx 40 Minutes or until a skewer comes out clean.
Cover in a tea towel while cooling to soften the crust.
Cut a huge piece when taken out of the oven, slather it in butter and enjoy.