HOOK

40 HOOK IRIsh soda BRead (pictured below) 1 lb all-purpose flour 1 tsp sea salt 1/2 tsp baking soda 1 3/4 cups bu$ermilk 1 tsp vanilla extract 1 cup raisins Preheat the oven to 450°F.In a large bowl, whisk together the flour, salt, raisins, and baking soda un:l well combined. Make a well in the center and add the bu$ermilk with vanilla extract. Hand mix bu$ermilk into dry ingredients un:l a ball of dough forms (s:cky and clumpy). Turn out the dough onto a lightly floured surface and form into a ball. Transfer it to a lightly floured baking sheet. Pat the dough into a disk (about 2-inch thick). Cut an "X" across the top of the dough, then with the :p of the knife, poke a hole into each of the 4 sec- :ons of dough. Bake for 15 minutes. Reduce the oven temperature to 400°F. Bake for 15 more minutes. Turn the bread upside down and bake for 5 minutes more. Transfer the bread to a cu;ng board and let cool com- pletely (right side up). For emblishment top with Irish Whiskey Caramel, Irish Whipped Cream and confecConers sugar — recipes online. IRIsh BRead PuddIng (pictured le) 4 large eggs 2 large egg yolks 1/4 cup packed light brown sugar 1/4 cup cane sugar 2 cups whole milk 1 cup heavy cream 1 tsp vanilla extract 1/4 tsp sea salt 1/4 tsp nutmeg 1 loaf Irish soda bread, cut into 1-inch cubes 1/4 s:ck bu$er for greasing baking pan or ramekins Preheat the oven to 350°F. Grease the baking dish or ramekins with the bu$er. In a large bowl, whisk the eggs and egg yolks. Add both sug- ars and whisk un:l smooth. Add milk, heavy cream, vanilla extract, nutmeg, salt, Irish Cream Liqueur (may subs:- tute with non-alcoholic Irish Cream coffee creamer) whisk- ing un:l incorporated. Add the bread cubes, toss well, then let stand for 10 minutes. Pour into the prepared dish or ramekins, spreading evenly. Cover with foil. Bake for 30 minutes. Uncover and bake for 15 more minutes.

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