400g plain flour

Approx 300ml buttermilk

1/2 teaspoon of each of sugar, salt, bicarbonate of soda

Preheat oven to 250.

Mix dry ingredients. Make a well in the centre.

Pour in most of the milk at once, (I kept some back to start to avoid it getting too wet as I had no more flour!)

Using 1 hand, with your fingers stir in a full circular movement from the centre to the outside of the bowl in ever increasing circles. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well-floured work surface. Wash and dry your hands. Tidy it up and flip over gently. Pat the dough into a round, about 4cm deep.

Cut a deep cross on the loaf and prick in the four corners.

Bake in the oven for 15 minutes then turn down to 200deg C for 30 minutes until cooked. If you are in doubt, tap the bottom of the bread, when it is cooked it will sound hollow.

Cool on a wire rack.

Tip! Soda breads are best eaten on the day they are made but are still good for a day or so more