A delicately dense scone like texture with a slight sweet taste thanks to the dried raisins and fresh apples. A slice of this bannock with butter and a wee bit of Irish Whiskey or a glass of Irish Cider would be spot on.
Apple Raisin Bannock
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3 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 tablespoons caster sugar
3/4 cup raisins
1 apple, peeled and diced
1 1/2 cups buttermilk
Preheat oven to 400ºF. Grease and flour a round cake tin and line the bottom with baking parchment paper. Set aside.
In a large bowl place all the dry ingredients together, including the raisins and diced apple. Mix together well. Make a slight well into the centre of the flour mixture, pour the buttermilk and stir until a soft slightly sticky dough forms. If the dough seems dry add a bit more buttermilk, a little at a time.
Transfer the dough into the prepared cake tin and spread evenly. Bake for 25 to 30 minutes or until risen and lightly browned.
