By Your Call Publishing | ,

Baking Recipe Nadiya Hussain’s Chocolate Caramel Soda Bread - October/November 23

My chocolate caramel soda bread isn't your ordinary loaf. Just mix, bake, sit back and enjoy.

Serves 12

  • 350g plain flour, plus extra for dusting
  • ½ tsp bicarbonate of soda
  • 25g caster sugar
  • ½ tsp salt
  • 100g dark chocolate, roughly chopped (or chocolate chips)
  • 300ml buttermilk
  • 1 tbsp vanilla bean paste
  • 12 chocolate-covered caramels
  • 1 tsp cocoa powder, for dusting
  • 75g dark chocolate, melted

1   Preheat the oven to 200°C/180°C Fan/Gas mark 6. Dust a baking tray with a little flour.

2   Put the flour, bicarbonate of soda, sugar, salt and chocolate into a large bowl and mix together.

3   Mix the vanilla paste into the buttermilk.

4   Make a well in the centre of the dry ingredients and add the wet ingredients, then use a palette knife to bring the dough together.

5   Drop the dough into the centre of the prepared baking tray. Using floured hands, flatten it to a square roughly 25cm x 25cm.

6   Using a sharp knife, cut into 12 squares, making sure to cut all the way down. In the centre of each square add a soft caramel and push down gently into the centre.

7   Bake for 30 minutes. Once baked, leave the bread on the tray for 10 minutes. Dust with cocoa powder and drizzle with the melted chocolate.

This recipe is from the book Nadiya’s Family Favourites, published by Penguin Books in 2018.