The Malton Curnie Bread Recipe
Our Sous Chef Noel Enright’s recipe for Curnie Bread aka Spotted Dick or Spotted Dog. This bread is similar to soda bread in its production but is sweeter and contains dried fruit. 1 loaf, 45 minutes,180c
1lb (450g) plain flour
1 tblsp caster sugar
1 level tsp baking soda
1 egg (beaten)
30g butter (melted)
1 tsp salt
4oz (100g) raisins, sultanas and currants.
1 tblsp caraway seeds (optional)
Sieve dry ingredients into a bowl and form a well. Add the melted butter, egg and most of the buttermilk. Fold in the flour by hand until the dough comes together, add the remaining buttermilk if required but remember the dough should be soft but not sticky, just add a little flour if your dough becomes too sticky to firm it up again. Knead the bread and shape into a round disc about 2” thick. Cut an X on the top of the loaf and bake on a floured tray in a preheated oven at 180c for 45 minutes. To check its baked tap the base of the loaf and if it sounds hollow then the bread is ready. If not then return to the oven for a couple more minutes. Place on a wire rack to cool. Slice and serve on its own or spread with Kerrygold butter and a nice cup of Tea, yum. Enjoy….