Recipes
Fruity soda bread snail
Made with two types of dough, this cute fruit bread recipe from Briony Williams has a sprinkling of juicy raisins and cranberries
Made with two types of dough, this cute fruit bread recipe from Briony Williams has a sprinkling of juicy raisins and cranberries
Cook: 45 Mins
Price: 25p per serving
Nutritional Information
Each 179g serving contains
Energy
1701kj
3.6kcal
1701kj
3.6kcal
5%
Fat
1.6g
1.6g
Low
8%
8%
Saturates
16.8g
16.8g
Med
19%
19%
Sugars
0.57g
0.57g
Low
10%
10%
Salt
406g
406g
High
20%
20%
of your reference intake.
Typical energy values per 100g:
950kj/227kcal
Typical energy values per 100g:
950kj/227kcal
Ingredients
FOR THE DARK DOUGH
250g wholemeal flour
25g cocoa powder
½tsp bicarbonate of soda
220ml semi-skimmed milk
1tbsp lemon juice
2tsp black treacle
50g raisins
FOR THE LIGHT DOUGH
250g plain flour
½tsp bicarbonate of soda
175ml semi-skimmed milk
1tbsp lemon juice
2tsp golden syrup
50g dried cranberries
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
For the dark dough, stir together the flour, cocoa powder and bicarbonate of soda in a bowl.
3
Put the milk and the lemon juice in a jug. Leave for 2-3 mins or until the mixture thickens, then stir in the black treacle.
4
Pour into the dry mixture and stir until it forms a soft dough. Add the raisins.
5
Transfer to a floured surface and knead briefly.
6
Repeat steps 2-5 using the light dough ingredients.
7
Shape the 2 dough into separate balls. For the snail’s shell, use your hands to roll the dark dough into a sausage about 45cm long. Wind it in a tight spiral and put it in the centre of a baking tray.
8
Roll the light dough into a thicker sausage, about 28cm long. Press against the bottom of the dark dough spiral in a ‘slug’ shape.
9
Bake for 30 mins, until you hear a hollow sound when the bottom of the bread is tapped. Allow to cool before serving.