Snail-bread-briony-web

Fruity soda bread snail

Made with two types of dough, this cute fruit bread recipe from Briony Williams has a sprinkling of juicy raisins and cranberries

By , 20 February 2019

(6 votes)

Fruity soda bread snail
  • Prep: 15 Mins
    Cook: 30 Mins

Nutritional Info
Each 179g serving contains
  • Salt

    406g

    high

    20%
  • Energy

    1700KJ

    3.6KCAL

    5%
  • Fat

    1.6g

    low

    8%
  • Saturates

    16.8g

    high

    19%
  • Sugars

    0.57g

    low

    10%
of your reference intake.
Typical energy values per 100g: 950kJ/227kcal.
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.