Excellent Mark, so glad you like the recipe. If you want to make really accurate bakes then I can’t recommend a set of scales more highly as cups of flour can vary in weight hugely depending on how they’re packed so that’s why I don’t have conversions on my blog as they just wouldn’t be accurate and I want my recipes to work for everyone who tries them:-)

I made this for me and my wife for breakfast this morning using our home grown blueberries. It is a little hassle converting to American measurements but well worth it. I don’t have spelt flour so I substituted seven grain flour. The dough seemed a little dry so I added more milk and probably got it a little too moist. It was still delicious. Some other combinations of fruit or berries and nuts would be good as well.

Hi Linda, I have just checked the recipe and I am so very sorry as there appear to be 2 typos for the baking powder and bicarbonate of soda, they should have said tsp and not tbsp. I feel terrible, please accept my sincerest apologies. I have corrected now.

I’m sorry but this came out tasting sour and like way too much baking soda. I measured carefully and mine turned out flat like a pancake. I’m glad it worked for some of you.

Hi Dawna, I asked a gluten free blogger friend of mine from Free From Fairy for a soda bread recipe which you might be able to adapt https://freefromfairy.com/gluten-free-soda-bread-cheese-sundried-tomato/

This looks tasty! Can it be made gluten-free?

It is super lush with butter-)

Thanks Lucy, I’m sure you could make this into a slow cooker recipe too:-)

Thanks Choclette. I think it didn’t help that I used thick Greek yogurt so the mixture was too dry and dense along with just white flour so reverted back to a tried and tested formula:-)