The River Cottage Soda Bread has become a bit of a favorite around here. It is so quick to make, no kneading and you have bread in an hour. I thought I might adapt it to make hot cross bun bread. Chocolate hot cross bun bread actually. Sultana free. I've never understood the love of sultanas. They seem to ruin the best dessert and most breakfast cereals. My kids won't eat them either, which is actually kind of annoying. I think it would make school lunches a lot easier if they did eat them, but I won't start on how frustrating and annoying I find it to make school lunches that they will eat.
Back to Hot Cross Buns. I don't understand the outrage over Hot Cross Buns appearing in the shops after Christmas. I think you should be able to buy the chocolate ones all year round. I've been know to fill the freezer the week before Easter.
So this is what I made today and it was a big hit when the girls got home from school.
Chocolate Hot Cross Bun Soda Bread (based on the River Cottage Soda Bread)
2tsp bicarb soda
200ml natural yogurt (I ran out of buttermilk)
125g dark chocolate chips.
Mix all the ingredients together until it all comes together. Form into a ball and place on a pizza stone or baking tray (that has been sprinkled with flour). Sprinkle the top with flour and cut a cross into it. Bake at about 200 degrees C for about 45 minutes.