This soda bread recipe is an old favourite that we seem to add to every time we make it. We've put chopped figs, seeds and currants in this time, as the sweetness sets off the parfait beautifully.
250g plain flour
2 tsp bicarbonate of soda
250g wholemeal flour
2 tsp salt
440ml buttermilk (plus a little for brushing)
3 dried figs, chopped
1 tbsp currants
1 tsp poppy seeds (plus a pinch for the topping)
1 tbsp linseeds (plus a pinch for the topping)
Preheat oven to 180C. Sift the plain flour and bicarbonate of soda into a large bowl, add wholemeal flour, salt, buttermilk, figs, currants and seeds, mix into a dough then knead on a lightly floured benchtop for two minutes.
Divide into four and shape into balls, brush with buttermilk and top with seeds.
Place on a baking tray lined with baking paper. Bake for 30 minutes or until the bread sounds hollow when you tap it.
Remove from the oven and serve warm with chicken liver parfait or butter and jam.