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Spotted Dog (This is a cross between bread and cake, and is usually eaten spread thickly with butter. It is also very good toasted.)

Ingredients

US Imperial Metric

3½ cups 1lb 450g Irish white flour or unbleached flour

½ cup 3oz 80g Mixed raisins and sultanas

3 teaspoons 1 tablespoon Castor sugar

½ teaspoon 1 level teaspoon Bread soda (Bicarbonate of Soda)

½ teaspoon 1 level teaspoon Salt

1 Egg

2 cups ¾ pint 0.5 litres Buttermilk or sour milk

Preheat the oven to 450ºF (230ºC/Gas Mark 8). Do not start until the oven is hot.

Method

Sieve the flour, bread soda, salt and about 2/3rds of the sugar into a large bowl and mix in the fruit. Whisk about 2/3rds of the milk together with the egg and pour into the flour mixture. Make a well in the centre of the flour and pour in almost all of the milk and egg mixture. Quickly and with a light touch bring the flour in from the edges and mix with the milk, until all the ingredients come together into a dough.

Use your hands, not a spoon or mixer. Work quickly and lightly.

The dough should be soft rather than wet or sticky. If it is too dry add a little more of the milk and egg mix or the of the remaining buttermilk. Once it has come together, do not knead, just place it on a floured wooden board, pick up a handful of flour and rub it into the palms of your hands so that they are perfectly dry, and and then shape the dough into a round about 2 inches thick.

Brush the top of the dough with some of the remaining milk and sprinkle the rest of the sugar over it. Cut a deep cross on the top of the dough.

Put the bread into the oven immediately. After 5 minutes turn the oven down to 400ºF (200ºC/regulo 6). The initial high temperature gives the bread a nice brown crust. After another 25 minutes take the bread out and knock on the base. If it sounds hollow it is done, if not return it to the oven for about 5 minutes and then check again.

Eat the day of baking or toast it the following day.

Try a dessert that we call "Irish Potatoes". Mix an 8 ounce brick of cream cheese with two cups of powdered sugar and a bag of sweetened shredded coconut. Mix it together really well and form it into small potato shapes about the size of a chocolate Cadbury egg (much smaller than a normal potato...enough for it to be bite sized) and roll the 'potato' in ground cinnamon.

Some one, I've forgotten who, gave me this years ago. Very good & a real "ribsticker"

COLCANNON

INGREDIENTS

2 1/2 pounds potatoes, peeled and cubed

4 slices bacon

1/2 small head cabbage, chopped

1 large onion, chopped

1/2 cup milk

salt and pepper to taste

1/4 cup butter, melted

DIRECTIONS

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft arid translucent. Putting a lid on the pan helps the vegetables cook faster.

Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

Shepherds Pie is a good irish meal or if you wanted to do something easy you could do Irish Soda Bread.