Spring onion and cheese soda bread
Serves: 8
Prep time: 10 mins Total time: 
Recipe photograph by Mike English
Spring onion and cheese soda bread
This no-knead, yeast-free loaf is best served still warm, with plenty of butter, for dunking into a soup or stew
Serves: 8
Prep time: 10 mins Total time: 
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Nutritional information (per serving)
Calories
264Kcal
Fat
6gr
Saturates
4gr
Carbs
41gr
Sugars
3gr
Fibre
2gr
Protein
10gr
Salt
1.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 400g plain flour, plus extra to dust
- 1 tsp bicarbonate of soda
- 1 tsp fine sea salt
- 1 bunch of spring onions, chopped
- 125g cheese, crumbled or coarsely grated (we used Lancashire)
- 300ml buttermilk (instead of buttermilk, you can use 200g natural yogurt mixed with 100ml milk)
- 1 tbsp milk, to glaze
Step by step
Get ahead
Best eaten on the day of baking, but leftovers can be frozen, or reheated next day.
- Preheat the oven to 200°C, fan 180°C, gas 6 and dust a baking tray with flour.
- Sift the flour, bicarbonate of soda and salt into a mixing bowl, and add a couple of grindings of black pepper. Stir in most of the spring onions and cheese, keeping a little back for the top of the loaf.
- Make a well in the centre and add enough buttermilk to bring together into a clean ball. Add a little extra milk if needed.
- Shape into an 18cm round and put on the prepared tray. Mark the loaf into quarters, cutting almost all the way through. Brush with a little milk, then scatter the remaining spring onions and cheese on top. Bake for 35-40 minutes until the loaf is crisp and sounds hollow. Cool for at least 30 minutes on a wire rack before eating.
