Mix all the dry ingredients together thoroughly – a simple balloon whisk is often the best utensil to use instead of a spoon.

2. Grease a loaf tin well.

3. Make a well in the centre of the flour mix, and pour in the buttermilk all in one go, hold back a little bit in case you don’t need it all.

4. Mix quickly together into a rough ball. It should be soft but not sloppy. If a little stiff add a little more buttermilk. The amount of moisture in flour depends on where it is stored, so that is why you may need a little more or less liquid.

5. Anyway once you have a soft ball of dough, sprinkle flour all over the surface of the dough, pushing it to one side to get a bit of flour under it. Next tip the bowl over the loaf tin and roll the ball of dough into the tin without handling it if possible. Soda dough is best not handled to get the best rise.

6. Dip a knife into the bag of flour and cut along the loaf from one end of the tin to another. This helps the bread rise evenly.

7. Bake in a moderately hot oven on the middle shelf  - about gas 5 / 180-190C (every oven is different) for 40  minutes. Take it out of the tin and look at the underside, if it is evenly brown and sounds hollow when tapped it is done.

8.If you wish to double check stick in a very thin knife, skewer, or cocktail stick. When you take it out if there is wet dough stuck return the bread to the oven without the tin for another 5 minutes or so.

9. Leave to cool on a rack wrapped in a teatowel. This is best made in the evening or late at night since cutting it too soon makes it impossible to get good slices.  Enjoy.