Spotted Dog Sundae Recipe

This Outback Spotted Dog bread is a simple Irish soda bread with raisins — no yeast, no kneading, just mix, shape, bake. It’s slightly sweet, soft in the middle, and golden outside. Good for mornings when toast feels like effort, and cozy enough to eat straight from the oven with butter.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 40 mins
• Flavor: Soft, lightly sweet, raisin-studded
• Great for: Breakfast, lazy baking days, tea breaks

Why I Like This Recipe

Not gonna lie — I made this ’cause I didn’t want to deal with yeast or planning ahead. Needed bread, had flour, raisins, and buttermilk. This one’s done in under an hour, and it smells like you tried harder than you did. Also: butter + jam = unfairly good.

Ingredients

• 3½ cups all-purpose flour (unbleached is better)
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp sugar
• ⅔ cup raisins (or more if you’re feeling it)
• 1 egg
• 1⅔ cups buttermilk

How To Make Spotted Dog Sundae

1. Prep the oven + pan: Set your oven to 425°F. Lightly flour a baking sheet or line with parchment.
2. Mix the dry: Sift flour and baking soda into a bowl. Add salt, sugar, raisins. Toss the mix around with your hands — lift and let it fall. It helps the texture, somehow.
3. Mix the wet: Crack the egg into a measuring cup. Top it up with buttermilk to hit 1½ cups total. Whisk together.
4. Form the dough: Pour most of the liquid into the dry stuff. Use one hand to mix in a circle, pulling in flour from the edges. Add a splash more liquid if it’s too dry. It should be soft, not wet.
5. Shape it: Turn the dough onto a floured counter. Don’t knead. Just roll it lightly into a ball and pat it down to about 2 inches thick.
6. Score it: Put it on your baking sheet. Cut a deep X across the top — go all the way over the sides. Poke each triangle with a knife once. Old-school move, but it helps.
7. Bake it: Pop it in and drop the temp to 400°F. Bake 35–40 mins. Tap the bottom — if it sounds hollow, it’s done.

Tips for Success

• Don’t overmix. Like, seriously.
• Buttermilk is key — don’t skip or sub with regular milk unless you acid it up.
• Flour your hands. Sticky dough’s not your friend here.
• Raisins clump? Toss them in a spoon of flour before adding.

Storage and Reheating

• Fridge: Not needed. This is a quick bread — keep it covered on the counter for 2 days.
• Freezer: Yep. Wrap in foil and freeze slices or the whole loaf. Thaw and toast when needed.
• To Reheat: Toaster or oven at 300°F for 5–6 mins. Microwave works in a pinch, but it softens too much.

Frequently Asked Questions

• Do I have to use raisins?
  Nope. Try dried cranberries, chopped dates, or leave them out.
• What if I don’t have buttermilk?
  Stir 1 tbsp lemon juice or vinegar into regular milk. Let it sit 10 mins.
• Why the weird X on top?
  Helps it bake evenly. Also, tradition.
• Can I make this sweet?
  Add an extra tablespoon of sugar. Maybe a pinch of cinnamon.
• How do I eat it?
  Warm with butter. Jam. Cheese. Honestly, whatever you’ve got.

Common Mistakes and How to Dodge Them

• Overmixing the dough: Happens all the time. Mix just enough to combine. Stop once it comes together.
• Using regular milk: It works, but it won’t rise the same. Acidic buttermilk activates the baking soda.
• Baking too hot: Start at 425°F but drop to 400°F as soon as the bread goes in — or the egg will burn before the bread cooks.
• Skipping the deep cut on top: It’s not just for looks — it keeps the loaf from cracking randomly.
• Expecting it to last all week: It won’t. It’s best fresh. After day two, toast it or freeze it.

Nutrition Facts (Per Slice – Approximate)

• Calories: 210
• Total Fat: 3g
• Saturated Fat: 1.5g
• Cholesterol: 25mg
• Sodium: 340mg
• Potassium: 90mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 5g