Grandma Clark’s Soda Bread

This delicious Irish soda bread is toasty and satisfying on a cold day, perfect for January weather, slathered in butter and accompanied with a nice cup of tea. This recipe is a Silver Palate Cookbook original, probably my favourite cookbook of all time. The recipe calls for a cast iron skillet, but I think you could get away with a large glass pie plate if you adjust the cooking time. All ingredients are available at Brook Village Grocery!



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  • 6 tablespoons butter

  • 3 cups unbleached all-purpose flour

  • salt, to taste

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • ¾ cup sugar

  • 1½ cups dried currants

  • 1¾ cups buttermilk

  • 2 eggs, well beaten

  • 1 tablespoon caraway seeds (optional)


  1. Preheat the oven to 350°F.

  2. Smear 2 tablespoons of the butter evenly in a 10-inch cast-iron skillet. Melt 2 more tablespoons butter in a separate small saucepan and set aside.

  3. Sift the dry ingredients together. Add the currants to the dry ingredients and toss well to coat.

  4. Whisk together the buttermilk, eggs, and melted butter. Add to the dry ingredients, along with the caraway seeds if desired, and mix just until blended. Do not overmix.

  5. Spoon the batter into the prepared skillet and smooth the top gently with a spatula. Dot the top with the remaining 2 tablespoons butter.

  6. Bake on the center rack of the oven until golden brown and puffed, about 60 minutes. Cool slightly, remove from the skillet, and cool on a rack. Or serve warm from the skillet.

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Brook Village Grocery

Monday - Friday 8 AM - 5:30 PM

Saturday - 9 AM - 4 PM

Sunday - Closed


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