Witches’ Bread with chocolate and raisins

450g (1lb) flour, preferably unbleached 1 level tsp bread soda, sieved 1 level tsp salt 2 tsp sugar 50g (2oz) dark chocolate roughly chopped 50g (2oz) raisins 400ml (14fl oz) buttermilk or 350ml (12fl oz) + 1 egg

Preheat the oven to 220ºC/425ºF/gas 7. In a large bowl sieve the flour and bread soda and add the salt, sugar, chocolate and raisins.

Make a well in the centre and pour most of the buttermilk in at once.

Using one hand, mix in the flour from the side of the bowl, adding more buttermilk if necessary.

The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a floured board. Wash and dry your hands.

With floured fingers tidy up the dough gently and flip over and tuck it in underneath.

Pat the dough into a round about 4cm (11/2in) deep.

Cut a deep cross on it and prick in the centre of the four segments to let the fairies out.

Bake in the oven for 10 minutes, then turn the oven down to 200ºC/400ºF/gas 6, for 35 minutes or until cooked. If you are in doubt, tap the bottom: if it is cooked it will sound hollow.

Cool on a wire rack. Serve freshly baked, cut into thick slices and smeared with butter.

Variations: Make 8 – 10 mini witches, don’t forget to cut a cross in them also.