When it comes to the simple pleasures in life, there are few things I love more than buttered bread hot from the oven, cake and chocolate. Thankfully this recipe is an amalgamation of all of those things! I’m a total bread fiend (hence working for free in a bakery last year) and have already waxed lyrical about my love of Spotted Dog when I made it earlier this year here. These Spotted Puppies are mini versions, like little scones, of the popular and traditional Irish Spotted Dog.
The Spotted Dog is basically a slightly sweet and fruity soda bread. I decided to pimp these puppies out with dried cranberries, chopped walnuts and dark chocolate chips. Sorry to be boastful, but they were incredible. Make sure to eat them hot from the oven slathered in salted butter… Delicious!
450g plain/cream flour
1 tsp bread soda (bicarb of soda)
1 tsp salt
1 tbsp sugar
100g dark choc chips (I just chopped a bar into little chunks)
75g chopped walnuts
- Preheat your oven to 220C. Sieve the flour into a bowl (I actually never sieve it because I am lazy, but it helps get more air into the mix), stir in the salt, sugar, walnuts, chocolate and cranberries. Make a well in the centre of the mix.
- Your wet mix (buttermilk and egg) should make 400ml, to be safe pop your egg into the measuring jug and then add the buttermilk until you hit the 400ml mark. Give it a quick whisk.
- Pour the wet mix into the dry mix and start bringing it together by using your hand (stiff like a claw) to bring the dry mix into the centre. Keep doing this until just combined. The most important thing with this, or any soda bread, is not to overmix it or it will become tough.
- When just combined divide the mix into six portions and pop it onto an oiled tray. Put into the oven immediately, again if you leave it out before putting it in the oven it will loose it’s lightness.
- After the first 5 minutes you can turn the heat down to 200C, then let them bake for another 15 minutes.
- When cooked slice open and butter with generous helpings of salted butter immediately! No need for jam. it will just mask the flavours of your beautiful fillings.