Soda bread is generally really easy to make, but we created this alternative version for those who are truly looking to whip something easy up at the last minute for their St. Patrick’s day celebration. A few simple ingredients are added to our gluten free Pancake and Biscuit Mix and quickly baked.
1/2 c instant potato flakes (the kind used to make mashed potatoes)
1/4 c sugar
1 c raisins or zante currants
1/4 c caraway seeds
3 c heavy cream
Preheat oven to 350 and grease an 8 inch pie tin.
Mix all ingredients together until well combined and thickened. Place in a greased 8 inch pie pan and use wet hands to shape into a dome. You may cut an X across the top if you prefer. Bake for 45 minutes to an hour, or until completely golden brown and slightly puffed. Allow to rest 10 minutes before serving. Best the day it is made.