Wholemeal soda bread with 'no-cook' strawberry jam

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Adam Bennett's simple soda bread recipe is well-complemented by his strawberry jam. The jam is safe for kids to get involved in making, as no actual cooking is involved - just some squishing and setting. Prepare the jam right before going to bed to serve with the freshly-baked soda bread the morning after.

First published in 2015
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Strawberry jam

Soda bread

  • 50g of butter
  • 250g of wholemeal flour
  • 100g of plain flour, plus extra for dusting
  • 5g of bicarbonate of soda
  • 3g of salt
  • 5g of caster sugar
  • 250ml of buttermilk
  • 150ml of milk


  • 8 x 24cm loaf tin


In a bowl, crush the strawberries and stir in the sugar and lemon juice. Leave to stand for 30-40 minutes, stirring every 5 minutes
Add the liquid pectin and stir for 3-5 minutes. Pour into a container and place in the fridge to set overnight
  • 40ml of liquid pectin
Once set, the jam can be stored in the fridge and used within 7 days or frozen and defrosted when required
For the bread, brush a loaf tin with 25g of butter and sprinkle flour around the tin to coat the butter. Preheat the oven to 200°C/gas mark 6
Make sure the bread ingredients are at room temperature – this will help the bicarb to raise the dough as it bakes. Alternatively, warm the milk to blood temperature before adding to the mix
In a bowl, mix the flour, bicarbonate of soda, salt and sugar
  • 250g of wholemeal flour
  • 100g of plain flour, plus extra for dusting
  • 5g of bicarbonate of soda
  • 3g of salt
  • 5g of caster sugar
Rub the remaining 25g of butter into the flour until the mix resembles breadcrumbs - this should take approximately 4-5 minutes
Add the buttermilk and milk and mix until it has just come together - be careful not to over mix
  • 250ml of buttermilk
  • 150ml of milk
Tip and scrape the dough into the prepared tin, cover loosely with foil and bake for 20 minutes
Remove the foil and continue baking for a further 20-25 minutes, or until done. The cooked loaf should produce a hollow sound when tapped on the base
Slice the soda bread and toast. Spread the jam over the toast and serve
First published in 2015

As chef director of The Cross at Kenilworth, and with years working at Michelin-starred restaurants under his belt, Adam Bennett is receiving the accolades and respect his prodigious talent deserves.

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