I know, I didn’t post this on St. Patrick’s Day. But I was making it as a part of dinner, and I like posting in the mornings.
What’s wonderful about this recipe is that you shouldn’t just make this once a year. This is a seriously delicious (not to mention easy) sweet bread that I would eat for breakfast or as a dessert. It perfectly complimented the corned beef and cabbage that I made for dinner (Check us out on Facebook for the pictures!!) and was just so SO easy to make! I’m having it for breakfast!
I found this recipe on epicurious.com, which is my go to for recipe basics as I love how you can add notes to your recipes, save to your favorites AND print a grocery list. Not that I use any of those but the favorites part (which is why I have recipes written on the backs on envelopes saved in a big plastic folder) but you get why this site is awesome. It just inspires good cooking. And in the search I always type things that I have in my fridge to see if they match a recipe (think watermelon and cheese or ravioli and honey) it’s pretty great.
Anyway, so I found this recipe on epicurious and obviously modified it because, well it wouldn’t be me if it wasn’t. So here goes;
2 cups of flour
5 tbsp sugar (really 4 tbsp, 1 tbsp)
1 1/2 tea baking powder
1 tea salt
3/4 tea baking soda
1/2 tea cinnamon
3 tbsp butter, cubed
1 cup buttermilk
2/3 cups raisins (or dried fruit of your preference)
I didn’t have buttermilk so I opted to make ‘my own’. It’s simple really. If you have heavy cream, you just shake the living bejesus out of it until it separates. The yellow stuff is ‘butter’ and the other stuff is the ‘butter milk’. Voila. But I didn’t have heavy cream. So I took 1 tbsp of white vinegar and then filled up my measuring cup with milk until it reached 1 cup. You can also do this with lemon juice (fresh only please). Let it sit for 5 minutes and then use.
Preheat your oven to 375 F. Spray or butter a pan (I used a springform cake pan)
Okay, so have your child combine all the dry ingredients and stir. Next have them throw in the cubed butter pieces and the two of you mush up the butter into the flour mixture until it becomes grainy. I suggest both of you do this so you can show your child what ‘grainy’ or ‘coarse’ feels like, otherwise you’ll just have some flour with some mashed up butter and some whole butter…
Okay, is your mixture coarse? Good. Now have your child dig a well in the flour mixture and you pour in the buttermilk. Then have them stir gently while you add the raisins.
Next step I do because Zara doesn’t like getting her hands sticky ‘dirty’. Flour your hands and pat mixture into a ball. Put into your cake pan and cut a ‘cross’ to let the spirits out of the dough (fun right??). Sprinkle the remaining 1 tbsp of sugar on the top and put in your preheated oven for about 40 minutes, or until a toothpick comes out clean.
So easy. So delicious. I’m making this again. Watch out Plymouth, I may not be Irish (I don’t know, I might be a LITTLE Irish), but I can cook like I am (once a year).