Makes 1 loaf
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  1. Preheat the oven to 200˚C fan/180˚C fan/gas mark 6. Line a baking tray with parchment paper.
  2. In a small bowl, combine the raisins and whiskey and allow to soak until the raisins have absorbed most of the liquid.
  3. In a bowl, sieve together the flour, bicarbonate of soda, cream of tartar and salt. Add the butter and rub into the dry incredients until the mixture resembles breadcrumbs.
  4. Drain off the raisins, reserving any remaining whiskey. Stir the raisins into the mix.
  5. In a jug, whisk together the buttermilk and egg. Stir into the mix to form a soft dough. Turn the dough onto a floured surface and gently knead, just enough to bring the dough together.
  6. Transfer the dough to the prepared baking tray and shape into a round. Using a knife, slash a cross into the top.
  7. Bake for 35-40 minutes until golden brown. The bread is ready when tapping the bottom gives a hollow sound. Serve with orange marmalade

Nutrition Facts

Per Serving 241kcals, 3.2g fat (1.6g saturated), 43.7g carbs (7.3g sugars), 6.4g protein, 1.6g fibre, 0.191g sodium