Caramel soda bread
- 350g/12oz plain flour, plus extra for dusting
- ½ tsp bicarbonate of soda
- 25g/1oz caster sugar
- ½ tsp salt
- 100g/3½oz dark chocolate, roughly chopped (or chocolate chips)
- 300ml/10fl oz buttermilk (or whole milk mixed with 3 tbsp lemon juice)
- 1 tbsp vanilla bean paste
- 12 chocolate-covered caramels
- 1 tsp cocoa powder, for dusting
- 75g/2½oz dark chocolate, melted
Preheat the oven to 200C/180C Fan/Gas 6. Dust a baking tray with a little flour.
Put the flour, bicarbonate of soda, sugar, salt and chocolate into a large bowl and mix together.
Mix the vanilla paste into the buttermilk.
Make a well in the centre of the dry ingredients and add the wet ingredients, then use a palette knife to bring the dough together.
Drop the dough into the centre of the prepared baking tray. Using floured hands, flatten it to a square roughly 25cm x 25cm/10in x 10in.
Using a sharp knife, cut into 12 squares, making sure to cut all the way down. In the centre of each square add a soft caramel and push down gently into the centre.
Bake for 30 minutes. Once baked, leave the bread on the tray for 10 minutes. Dust with cocoa powder and drizzle with the melted chocolate.
This caramel soda bread is best eaten fresh, so don't hold back!