This was the 1st bread I ever made a few months ago and surprisingly for me turned out great! Have made it lots of times since...yum!

Nice Rustic Vibes!🙂

Sad to hear of a Halloween connection.

Im in the US, what is bread soda, and porridge oats? Im anxious to try this!

Super video! Thank you, I've subscribed. 😃

This looks amazing! It's really like a fruitcake. I'm surprised there is no fat in the recipe. Is it still good after a few days?

Hi this looks so great! Do you have written instructions for this recipe? It would be great help. Would live to give it a try tomorrow.

Sinead Davies puff pastry video

Cornflour - this is what I needed - great video - I mother feels 😉threatened!!

Although you sound Irish .... you talk pure American idiom. Its weird.

sindead is that an auld piercing ya have in the auld tounge there?

great bita auld cookin sinead, did u include the auld helium in the recipe?

Never heard of cornflour in a apple tart 😊

Looks really good 👌

Good

I'll try it without a seeded oil, and no oats see how it goes.

studying pastry and tarts are openon top and pies have pastry on top and bottom, so did you make apple pie? or is it just a traditional irish way of doing it, I dont want to make a mistake in an exam

There is NO Shortening???? PLEASE ? IS THIS RECIPE COMPLETE?

I came very nicely thank you ❤

I had NO IDEA this is how Brown sugar was made. Thank you, Sinead. ❤

Interesting video i made one yesterday but i pop the rhubarb into a saucepan with sugar and cook it before putting it into pie, I do the same with apple pie. Good tip with the thickening starch will try that.Many thanks.

What is in the spice mix?

Great video thankyou. It really has answered most of my concerns. The one question I'd still like answering is - covered or uncovered starter jar. I keep reading semi uncovered whatever that means, and often 'non air tight' is advised. I then see Kilner jars being used, aren't they airtight? I'm SO confused....Hope you can help.

There is no recipe available in the Box below.???????????

My eyes, mouth, nose, and stomach enjoyed this recipe. Thanks, Always Thinking

Thank you so much because my starter is 11 days old and has not yet doubled in size but does bubble quite a bit and has that very starting alcohol before a feeding. Sometimes even a few hours after a feeding. Should I discard and feed twice a day perhaps?

I made these last year to much fanfare, so I am making them again with my sourdough starter (I do add in baker's yeast to boost fermentation, though).

Wow, this recipe is amazing, it turned out PERFECT 😍😍😍 thank you so so much for it!

Anything coming down the tube for St Patricks day 🇮🇪🇮🇪🇮🇪

I just put the bread in the oven and just realised! What about the pinch of salt?? 😂

Using a conventional oven and not an air oven also known as a convection oven in the United States. I am not sure what temperature to set my conventional oven on and if I need to adjust the cooking time.

Wonderful! Thank you. I am going to try this and will come back to you.

Thanks so much from Cameron, Tx!

That was a great help. I ve the pastry made and in fridge Clear, comprehensive instructions Sinead, your granny woukd be proyd of your 🎉😊precious shared history together in the kitchen, and savouring the delicious appke tarts over the years .

What temp should the oil be?

Never use Oil !!! And use TWO EGGS NOT ONE, There I fixed this mess for you ! Amateurs !

Wonderful.! Just made it but I also added a tablespoon of molasses! Well done Sinead!

I make that bread, but, I DO use treacle: 2-3 goods spoonfuls of it! I drizzle it over the dry ingredients, then, give a good stir before pouring in the wet ingredients. I use kefir milk as a substitute for buttermilk. I just may give your Guinness a go one time. Also, I use 2 3x6 bread tins. Because this is such a dense bread, a smaller slice is sufficient. Toasted, with a good smear of Irish butter, then, topped with an over easy fried egg makes for a fab breakfast!

Do you use your sourdough starter in your Irish soda bread?

Make your own self rising GF flour: Use a GF 1:1 flour and add 1.5 tsp of baking soda and 1/4 tsp of salt to every 1 cup of GF flour :)

Gonna have to try this.

Why didn't you use your Granny's recipe in the first place??!!

Exactly like our Welsh bra brith. Also translated as speckled bread.

you just add sugar to the fruit ? how long will this last once its opened

What is the second flour grain? Paragol?

Nice!

@Sinead Is that just a standard dinner plate you are using?

Whenever I want a recipe video I always seek out an Irish version as the Irish never add a load of unnecessary pretentious bull$hit in their videos, which I find refreshing.

GREAT recipe. Thank you 🙏

Im so greatful for this video ❤