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Spotted Dog


  • Preheat oven to 200°C fan forced (220°C normal).
  • Sieve 460 gm flour with the bicarb and salt into a large bowl. Add the sugar and sultanas, and gently mix with your hands to lift and aerate. Then make a well in the centre.
  • Break the egg into a measuring cup and add the buttermilk up to the 425 ml mark. Mix with a fork and pour most of the mixture into the flour well. Gently mix using your hands, adding more liquid or flour as needed. Should be softish, but not too wet. (DON'T OVER WORK!)
  • Place the dough on a lightly floured workbench and pat into a round about 2 cm thick. Then cut a deep cross in the dough, place on a lightly oiled baking sheet and cook in the oven for 10 mins. Turn the oven temp down to 180°C fan forced (200°C normal) and cook for about 25 mins. The bread is ready when hollow when tapped.
  • Serve warm with butter on the side.
  • from Darina Allen, Ballymaloe Cooking School


  • 460+ gm unbleached white flour
  • 1 level tspn bicarb of soda
  • 1 level tspn salt
  • 2 tspn sugar
  • 100 gm sultanas
  • 1 large egg
  • about 425 ml buttermilk
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm