Lizzie's Brown Soda Bread

This wee brown loaf is perfect to have with soup, scrambled eggs or on its own with jam or honey. Once more, it takes about 5 minutes to make! It was an everyday bake for our granny Lizzie.

Ingredients

8oz (250g) of wholemeal flour
7oz (200g) of plain white flour
Three quarters US pint (350ml) of buttermilk
1 level tsp of baking soda
1 level tsp salt
1 tsp sugar
1 egg

Method

Preheat oven to 400 degrees F (200 degrees C/Gas Mark 6).

Mix all the dry ingredients in a bowl.

Whisk the egg with the buttermilk and mix into the flour mixture – it should be a soft doughy texture.

Pour into a lightly greased loaf tin and score a cross on the top (to let the fairies out).

Bake on the middle shelf for about 45 minutes.

Remove from tin and wrap in a clean tea towel until the bread gradually cools.

Cut into slices and enjoy.

PS: You can make a substitute buttermilk with 1 cup of natural yogurt mixed with 1 cup of whole milk.

Irish Scones

We love this recipe because it’s easy and no measuring. Perfect scones in a flash.

Ingredients

2 cups plain white flour

Quarter cup of sugar

1 tsp baking powder

Good pinch of salt

Third cup of unsalted butter

Half cup buttermilk

1 egg

Half cup of dried currants (or sultanas)

Castor sugar for dusting

Method

Preheat the oven to 425 degrees F (220 degrees C/Gas Mark 8).

Mix all the dry ingredients together (except currants).

Cut the butter into cubes and with your fingers mix with the dry ingredients until the mixture resembles fine breadcrumbs.

Whisk the egg with buttermilk and add to the dry mix until just moistened.

Stir in the currants ensuring an even spread throughout the mixture.

Turn dough out onto floured surface and pat into a circle about an inch thick.

Use a 3 inch cutter to cut out the scones.

Place on a greased baking tray or sheet.

Brush with a little buttermilk or milk.

Bake on the top shelf for about 15 minutes until golden.

Turn out onto a wire rack to cool.

Creamy Irish Baileys Cheesecake

Indulge your guests with this lovely light cheesecake. It’s great for any special occasion, because you can make it the day before – less stress in the kitchen! Serves 6.

Ingredients

9oz (190g) plain cookies/biscuits, finely crushed

4oz (100g) unsalted butter, melted

1lb (450g) soft cream cheese

4oz (100g) icing sugar

10oz (200ml) double cream

1 slug of Baileys Irish Cream

2oz (60g) plain chocolate

Method

Grease a 9-inch tin.

Mix together the crushed biscuits and melted butter, and press firmly into the base of the tin. Leave for about an hour in the fridge to set.

In a large bowl, whip the cream until it forms soft peaks.

In a separate bowl, beat the cream cheese until quite soft and beat in the icing sugar.

Add a slug of Baileys Irish Cream.

Now, fold in the whipped cream and three-quarters of the grated chocolate.

Pour onto the biscuit base and smooth evenly over the surface.

Put the cheesecake in the fridge for at least 2 hours, or overnight.

Sprinkle over the remaining chocolate, just before serving.

Serve on its own, with a fruit sauce or cream. Enjoy!

Recipes, yum.