Sweet Samhain Buttermilk Bread

Ring in Samhain with this sweet buttermilk bread recipe.

Debs Summers-Cooper

Prep: 30 minutes


4 mugs strong white flour

500 ml buttermilk

1 teaspoon baking soda

4 dessert spoons honey

3 dessert spoons golden syrup

2 handfuls mixed dried fruit

1 handful mixed peel

3 pieces of stem ginger, roughly chopped (the kind you get in syrup)

chopped walnuts and rich brown sugar, for sprinkling

1/2 teaspoon salt

one purple ribbon

one red ribbon


1. Place sieve flour, salt, baking soda, fruit, ginger, and peel in a large bowl and make a well in the centre. Shake buttermilk carton pop into a jug. Add honey and golden syrup.

2. Stir well and pour into the centre leaving a little for glazing. Mix with your hands until springy.

3. Then turn on to a floured board and pat with both hands into a round shape.

4. Glaze the top with your mixture and sprinkle with chopped nuts and sugar. Place on a greased baking tray and pop into a moderate oven for about 20-25 minutes.

5. Keep a watchful eye on it when ready your bread will change colour and sound hollow when you tap the bottom.

6. When the bread has cooled but still a little warm wrap with greaseproof paper and tie your ribbons across the top in a bow. Best eaten warm, but it also reheats really well.