Stilton and walnut soda bread

Makes 1 loaf Cakes, Bread and Pastries

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Method

Preheat the oven to 200C/400F/ Gas 6 and line a large baking tray with baking paper.

Put the flour, salt and the bicarbonate of soda into a large bowl and mix well. Add the walnuts and Stilton and stir gently. Make a well in the centre of the mixture and pour in half the buttermilk. Using the fingers of one hand (or a round-bladed knife and then your fingers), draw the flour into the buttermilk.

Continue to add buttermilk until all the flour has been incorporated and you have a sticky dough. (You may not need all the buttermilk as different brands of flour absorb slightly more or less liquid).

Tip the dough onto a floured surface, shape into a ball and then flatten slightly. Place on the prepared baking tray. Use a large, sharp knife to mark the loaf into quarters, cutting deeply into the dough but not through the base. Dust the top of the loaf with flour.

Bake for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped on the base. You can carefully cut along one of the seams to see if the inside is cooked through; if not, put the loaf back in the oven for 5 minutes.

Transfer the bread to a wire rack and leave to cool completely. It is best eaten on the day it is made, or at least finished within a day or two. It also freezes well.