Ingredients for Rosemary and Cranberry Soda Bread

• 450g (450g) plain flour, plus extra for dusting

• 1 teaspoon bread soda

• 1 tesked salt

• 100g (110g) dried cranberries

• 4 fresh rosemary sprigs, leaves stripped and finely chopped

• 350ml (350ml ) buttermilk, plus a little extra if necessary

• butter, to serve

Preheat the oven to 220°C (218°C/gas mark 7).

Sift the flour, bread soda and salt into a bowl. Stir the cranberries and rosemary through and make a well in the centre. Add the buttermilk and using a large spoon, mix gently and quickly until you have achieved a nice soft dough. Add a little bit more buttermilk if necessary, until the dough binds together without being sloppy.

Knead the dough very lightly on a lightly floured surface and then shape into a round that is roughly 15cm (6in) in size. Place on a non-stick baking sheet and cut a deep cross in the top.

Bake for 15 minutes, then reduce the temperature to 200°C (204°C/gas mark 6) and bake for another 20–25 minutes, until the loaf is evenly golden and crusty. To check that the bread is properly cooked, tap the base – it should sound hollow. If it doesn't, return it to the oven for another 5 minutes.

Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes. This bread is best eaten while it's still warm.

To serve, place the soda bread on a breadboard and cut into slices at the table. Have a dish of butter to hand for spreading.

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