An easy bread that can be served for breakfast, tea or alongside dinner. Best served with good salty butter

Makes one rather large round loaf

450ml Buttermilk, Shaken

1 Large Egg

2 Tbsp Honey or Barley Malt Syrup

550 Grams All Purpose Flour

2 tsp Baking Soda

1 Heaped tsp Salt

86 Grams Cold Unsalted Butter, Cubed

160m Grams Raisins or Dried Currants (Optional)

Preheat oven to 400 and butter or oil a round oven proof vessel.

In a large bowl whisk the buttermilk and egg together with the honey.

In a separate bowl sift the flour, baking soda and salt together. Add the cold butter and use your fingers to break apart the butter within the flour. You want the butter to be in tiny pieces and the whole mixture to be crumbly. Stir the raisins in here if using.

Make a well in the centre of the flour mixture and add the wet mixture. Gently mix everything together until combined but not overmixed. Roughly knead/shape into a round.

Place the dough into the baking vessel. Dust the top with flour and use a sharp knife to score an “X” in the top.

Bake for 50-60 minutes until dark brown. Use a cake tester to ensure the centre is fully cooked or an instant thermometer - the centre should read 195-200 degrees F.