While the fridge bottom soup was cooking, this was in the oven. It's taken from a Hugh Fearnley-Whittingstall recipe in the 2010 River Cottage Diary, and since it came out completely perfect I'm just going to repeat the recipe here.
250g plain flour
250g wholemeal flour
2.5 tsp bicarbonate of soda
Pinch of salt
3 tbsp caster sugar
200g mixed dried fruit
1 tsp cinnamon
400ml buttermilk
Pre-heat the oven to 230 degrees first.
Mix all the dry ingredients in a bowl, make a well in the centre, and pour in the buttermilk. Mix together until it makes a soft sticky dough and then turn out onto a floured surface and knead lightly for a minute until it comes together into a proper ball.
Put it into the tin and bake for about ten minutes, then turn the heat down to 200 degrees and cook it for abother 25 minutes or so. It's done when it sounds hollow.
Nice eh?
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