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Viewing posts from: March 2016

Celebrate St Patrick's Day with easy Irish Soda Bread

Posted by Kate Adams in Receipes & How To


The perfect snack, easy, no yeast involved….Happy St Patrick’s Day from Adams & Adams

  • 2 cups all-purpose flour, plus more for kneading
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon caraway seeds
  • 1 cup buttermilk
  • 2 Tablespoons unsalted butter, melted


  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk together the flour, baking soda, salt and caraway seeds. Add the buttermilk and melted butter and stir just until the dough is cohesive but still lumpy.
  3. Transfer the dough onto a well-floured work surface then gently knead the dough about 8 times until it is slightly less sticky. (See Kelly’s Note.) Form the dough into a 6-inch domed round then place it on an ungreased, nonstick baking sheet. Cut a large, 1/2-inch deep “X” across the top then dust the top with 2 teaspoons flour.
  4. Bake the bread until it is golden brown, 35 to 40 minutes. Transfer the loaf to a cooling rack to cool completely then slice and serve.

Thanks to for this great recipe

Happy St David's Day – Let's Celebrate with Welsh Cakes

Posted by Kate Adams in Receipes & How To


In honour of our Welsh freinds and colleagues we are making these delicious Welsh cakes…if you’ve not tried them they are simply delicious. A delicious little cake flavoured with spice and dried fruit, baked on a griddle and best served warm and sprinkled with sugar. A real Welsh treat.
Here’s our favourite recipe thanks to Visit Wales
225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
½tsp baking powder
¼tsp mixed spice
1 egg
A pinch salt
A little milk to bind
Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds. Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter.
As an alternative you can try mixed dried fruit or tropical fruit. Some grated lemon or orange rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with some citrus zest. Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes.