
Fruity soda bread snail
(17 votes)
Nutritional Info
-
Salt
406g
high
20% -
Energy
1700KJ
3.6KCAL
5% -
Fat
1.6g
low
8% -
Saturates
16.8g
high
19% -
Sugars
0.57g
low
10%
Ingredients
- FOR THE DARK DOUGH
- 250g wholemeal flour
- 25g cocoa powder
- ½tsp bicarbonate of soda
- 220ml semi-skimmed milk
- 1tbsp lemon juice
- 2tsp black treacle
- 50g raisins
- FOR THE LIGHT DOUGH
- 250g plain flour
- ½tsp bicarbonate of soda
- 175ml semi-skimmed milk
- 1tbsp lemon juice
- 2tsp golden syrup
- 50g dried cranberries
Method
Preheat the oven to 200C/180C Fan/Gas 6.
For the dark dough, stir together the flour, cocoa powder and bicarbonate of soda in a bowl.
Put the milk and the lemon juice in a jug. Leave for 2-3 mins or until the mixture thickens, then stir in the black treacle.
Pour into the dry mixture and stir until it forms a soft dough. Add the raisins.
Transfer to a floured surface and knead briefly.
Repeat steps 2-5 using the light dough ingredients.
Shape the 2 dough into separate balls. For the snail’s shell, use your hands to roll the dark dough into a sausage about 45cm long. Wind it in a tight spiral and put it in the centre of a baking tray.
Roll the light dough into a thicker sausage, about 28cm long. Press against the bottom of the dark dough spiral in a ‘slug’ shape.
Bake for 30 mins, until you hear a hollow sound when the bottom of the bread is tapped. Allow to cool before serving.