Make this savory Irish staple for your St Patrick’s Day dinner! It’s loaded with extra sharp Cheddar cheese, and is best served still warm, with lashings of butter, for dunking into a soup or stew.
Cheese raisin soda bread
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Cheese raisin soda bread
March 03, 2020
Level Easy
Preparation Time 15 minutes (plus proofing time)
Cooking Time 50-55 minutes
Serves 6 (Makes 1 loaf)
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


540g bread flour
55g spinneysFOOD Unrefined Raw Sugar
1 tsp bicarbonate of soda
1 tsp spinneysFOOD Salt
90g raisins
60g cold salted butter
190g spinneysFOOD Extra Mature Cheddar, grated, plus extra for sprinkling
1 large egg
330ml buttermilk or full cream yoghurt
5 sprigs spinneysFOOD Fresh Thyme, stalks removed
1 tbsp spinneysFOOD Honey


  • 1

    In a large bowl, combine the flour, sugar, bicarbonate of soda, salt and raisins.

  • 2

    Grate the butter and cheese into the mixture and toss through.

  • 3

    In a small separate bowl, whisk the egg, buttermilk, thyme and honey together and add to the flour mixture.

  • 4

    Using your hands, knead the mix together until a soft dough forms.

  • 5

    Turn out onto a lightly floured surface and knead 3-4 turns or until it comes together and is slightly smooth. Shape into a ball, place into a greased bowl and cover it. Place the dough in the fridge for 1 hour.

  • 6

    Preheat the oven to 200ºC, gas mark 6, and remove the dough from the fridge.

  • 7

    Place on a lightly greased baking tray and score 1cm deep on the top into a cross using a sharp knife. Sprinkle extra cheese over the top.

  • 8

    Bake for 50-55 minutes or until baked through.


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