Dish of the Week: Prune and Oat Soda Bread

 Prep Time: 20 minutes

Cooking Time: 25-35 minutes


  • 100g plain flour
  • 125 wholemeal flour
  • 40g oats
  • 1/2 tsp fine salt
  • 1 tsp bicarbonate of soda
  • 25g butter
  • 150g buttermilk or plain yoghurt
  • 1 tbsp maple syrup
  • 125g prunes, drained dried and roughly chopped


  • Heat the oven to 190°C / 170°C fan. Line a baking tray with parchment, and sprinkle with a little flour.
  • Place the plain flour, wholemeal flour, 30g of the oats, salt and bicarbonate of soda in a large bowl. Whisk to mix. 
  • Add the butter. Using your fingertips, rub the butter into the flour mixture. The butter should be well distributed, and the mixture look like breadcrumbs. 
  • Add the buttermilk and maple syrup, then mix to combine as quickly as you can. Once you have a soft dough, add the prunes and quickly mix through.
  • Shape the bread into a round loaf, and place on the lined tray. Dip the handle of a wooden spoon in flour, then press firmly into the surface of the bread both ways, to form a cross. Sprinkle with the remaining 10g oats. 
  • Baking in the oven for 25-35 minutes. The bread is done when the surface is firm, and the loaf can be easily peeled away from the paper. 
  • Cool on a rack, then serve as soon as you can.

Recipe is created by Lucy Burton from Pudding Lane Blog on behalf of Nature’s Finest