As promised here are the recipes for the soda bread and butter we made during out day at River Cottage.
River Cottage Butter with Edible Flowers
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- 500ml Double Cream
- Sea Salt Flakes
- Edible Flowers
- Whip the cream with an electric whisk until it starts to split and looks a bit like scrambled eggs.
- Use a wooden spoon to continue to beat. Continue to do this until it begins to split and you begin to see liquid, this is the buttermilk.
- Take the butter into your hands and squeeze out excess buttermilk.
- Once you've squeezed out all the buttermilk place in the refrigerator for about 1 hour.
- Wash the butter in iced water to help prolong its life.
- Flatten out the butter onto a sheet of greaseproof paper to form a rectangle.
- Sprinkle with salt.
- Top with edible herbs and flowers.
- Run a knife between the butter and the baking parchment.
- Roll the butter like a "swiss roll".
- Wrap the butter on a fresh sheet of parchment.
- Refrigerate until solid then slice and serve.
River Cottage Soda Bread
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- 500g plain white flour, plus extra for dusting
- 10g salt
- 4 tsp baking powder
- 300ml buttermilk, thin yoghurt, milk or water
- A little flour (rye would be good)
- Preheat the oven to 200°C/Gas Mark 6. Combine the dry ingredients in a bowl and mix in the buttermilk or other liquid to make a dough.
- Knead briefly, divide into two then shape into rough rounds. Flatten by patting them until about 5cm high, flour the loaves all over and place on a baking tray. Now cut a cross in the top of each loaf, almost through to the bottom then stab lightly all over.
- Bake for 20–25 minutes or until the bread sounds hollow when tapped on the base then allow to cool for a few minutes on a wire rack.
- They are best eaten warm with butter.
- To make brown soda bread replace the white flour with wholemeal and add a good tablespoonful of black treacle. This makes a sweeter, slightly heavier bread – excellent with a pint of Guinness and an Irish stew!