Irish Bannock

 

Irish bannock is a traditional Irish bread, or cake, that is ideal with tea or coffee and lashings of butter. The salty sweet texture is not that far off from scones. Although eaten daily, this is one of the emblematic breads of St. Patrick's Day which can be greatly enjoyed not only around this time of year but anytime you wish. 

Irish Bannock

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3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 tablespoon sugar

3/4 cup raisins

1 1/2 cups buttermilk

Preheat the oven to 400ºF (200ºC). Lightly grease and flour a round 8 inch cake tin and line the bottom with baking parchment paper.

In a large bowl combine the flour, baking soda, cream of tartar and sugar. Whisk together well, then add the raisins and stir to combine.  

Create a well in the centre of the flour mixture and pour the buttermilk into the well and stir until a slightly sticky soft dough forms. Scrape the dough into the prepared cake tin and spread roughly. Bake in the preheated oven for 25 to 30 minutes or until risen and lightly brown.   

Porter Cake

This cake is similar to fruit cake. Instead of brandy there is Porter, or stout... like Guinness. Porter cake is dense and rich; perfect for dessert or with a cup of tea. Even a scoop of maple walnut ice cream would compliment nicely.  

Porter Cake

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Makes one 7-inch cake

3 cups mixed currants and golden raisins

1 cup dried unsweetened cherries

3/4 cup finely chopped candied citrus peel

1 1/3 cups stout

2 3/4 all purpose flour

1 teaspoon baking powder

1 teaspoon all spice

pinch of salt

1 cup (2 sticks) of butter

1 cup firmly packed brown sugar

3 eggs, lightly beaten

Mix the currants, golden raisins, cherries, and citrus peel in a large bowl. Add the stout and let soak for at least 5 hours or overnight, stirring occasionally.

Preheat the oven to 325ºF Grease and line and 7 inch square cake pan.

Sift the flour baking powder, spice, and salt into a large bowl.

Cream the butter and sugar in a separate bowl for about 4 minutes, until light and fluffy. Stir in the beaten eggs, a little at a time, adding some of the flour mixture at each addition and beating well. Stir in the remaining flour.

Add the fruit and any liquid to the batter, mixing well to a soft consistency. Spoon the batter into the prepared pan, levelling the surface with a wet spatula.

Bake in the preheated oven for 1 hour. Reduce the oven temperature to 300ºF and bake for an additional 1 1/2 to 2 hours, or until a toothpick inserted in the centre comes out clean. Let rest in the pan until completely cool.

Invert, wrap in wax paper, and store in an airtight container. 


Notes: I baked the cake in a 9 inch square cake tin because I do not own a 7 inch one.  This is a very heavy, as in weight, cake so when removing from the oven or the tin be prepared to use some caution and muscle! 

Happy St. Patrick's Day to all!  

Oatmeal Chocolate Chip Cookies

I bought a package of oatmeal for a reason and could not remember what recipe I needed it for. That rarely happens with me. As I was trying to remember I noticed a cookie recipe on the back of the package and thought why don't I make these that instead. Last night I was feverishly working away making these sweet but tasty morsels to share. I hope my photo will not tease but tempt you into making these delicious cookies because I am sharing the recipe with you. 

Oatmeal Chocolate Chip Cookies

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3/4 cup (175 ml) butter, softened

3/4 cup (175 ml) brown sugar, packed 

1/2 cup (125 ml) granulated sugar 

1 egg

2 tablespoons (30 ml) water

2 teaspoons (10 ml) vanilla extract 

3/4 cup (175 ml) All purpose flour 

1 teaspoon (5 ml) cinnamon  

3/4 teaspoon (4 ml) baking soda 

3 cups (750 ml) oats 

1 1/2 cups (375 ml) semi-sweet chocolate chips 

*You can replace the chocolate chips with raisins or dried cranberries. 

My Notes: For the brown sugar I used a dark brown sugar, the granulated sugar was organic, the vanilla extract I used was pure vanilla extract, the all purpose flour was unbleached, I do tend to add a bit more cinnamon than suggested and as it just stated 'Oats' and the package I bought was 'quick oats' that is what I used. Being able to try a cookie while hot and fresh from the oven I found them very sweet. Almost too sweet. Next time I would cut down the amount of brown sugar by adding a 1/2 cup instead of the 3/4 cup that was suggested. What I really like about this recipe is that there is loads of oatmeal. Usually recipes have a cup to a cup and a half of oatmeal and that is just not enough for me. 

Preheat oven to 350ºF (180ºC)

Grease or line baking trays with parchment paper. I used parchment paper.

Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and fluffy. I decided to do it the old fashion way, by hand. 

Combine flour, cinnamon and baking soda. Add to creamed mixture. Beating on low speed until blended, stir in oats and chocolate chip. Again I did this by hand.

Drop dough by heaping tablespoonfuls (15 ml) onto prepared baking sheets.  

Bake in preheated oven 12-15 minutes, or until edges are golden brown. 

Do not over bake.

Happy baking! -JW