When we were kids we liked to boast that we were 1/4 English , 1/4 Irish and half Australian. I have no idea how we came to that conclusion, but we were very proud of our heritage. As it turns out there were a few more genes in the pool than we knew. They were mostly from the same waterfall but there were definitely more than we thought in the mix.
Yes we believed that the Australian came from our grandfather with his 5 generations of family, but his family came on the prison boat from Blighty, Belfast to be precise. Many years after she passed away I found that my Paternal Grandmother was from Palmerston North on the lower North Island of New Zealand, well I didn’t see that coming. My Maternal Grandmother was from Hull in the north of England, she arrived on a boat in 19o1 with her rogue of a husband, an Irishman that I never met. He liked to drink and gamble and after he fathered 3 daughters he grew tired of a life in the suburbs and disappeared when my Mother was 5. So as kids, this was never a topic of conversation and we didn’t know we had this extra dose of Irish in our blood. I am not sure where all of this leaves my childhood calculations but it sure points to be a lot of Irish heritage. With the most Irish day of the year upon us, I am going to celebrate in a mini kind of way with the most famous bread from Ireland.
Soda bread is a simple quick bread that is best eaten straight from the oven warm and soft with butter. I liked the idea of making them individual and I’ve used Rye Flour. It’s a light rye from Kialla Pure Foods the organic Queensland grain millers.
This recipe is linked to Sweet Adventures Blog Hop with JJ from 84th and 3rd so you can see lots of Irish inspired recipes
- 1½ cups of plain flour
- ¾ cup of Rye flour ( Kialla is great)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon bi carbonate of soda
- ½ teaspoon salt
- 1 teaspoon of vanilla
- ⅓ cup caster sugar
- 1 cup of sultanas
- 1 egg
- 1 cup of buttermilk
- 75gm (6 Tablespoons) melted butter
- 3 tablespoons of raw or large crystal sugar for decorating
- Set the oven to 180C or 350F. Spray or grease a 6 hole muffin tin or small sized loaf tin
- Put the flour, bi carb, baking powder, cinnamon and salt into a bowl and mix well. Then mix in the sugar and the fruit.
- Mix the egg, vanilla and buttermilk well then add the cooled melted butter, mix quickly then pour over the dry ingredients
- Mix only long enough to combine the dry ingredients and the wet.
- Fill the muffin holes to ¾ full and sprinkle with sugar before baking for 20-25 minutes