My mother is a great cook and baker and we took for granted her lovely baking and cooking.

Despite having six children and running a farm business my mother baked regularly.

She baked fruit soda, wheaten bread, soda farls, a variety of scones, potato apple bread for Halloween, rich fruit cakes for Christmas and Simnel cake for Easter.

In autumn we had Apple tarts with first the Grenadiers and then the Bramley apples, rhubarb tarts when the rhubarb appeared in spring and gooseberry tart when the gooseberries ripened in May. All fruit from the garden.

She made rose hip syrup from the wild rose hips in the hedges, we collected wild mushrooms from the fields and made strawberry jam (always before the Twelfth of July!) with local outdoor strawberries.

My mother’s mother, Granny Blaker baked soda farls practically every day in life when baking your own bread was a necessity.

We use the best local ingredients highlighting the wonderful produce we are lucky to have here in Northern Ireland.

From an early age, I loved baking and luckily my mother taught me all of her recipes and I continue to make all of these today having added sourdough bread to my repertoire.

In my Traditional Irish Baking classes you can have a go at making your own breads and scones in a fun and relaxed environment while enjoying the beautiful view of the County Tyrone countryside.

Celebrate some of the traditional Irish baking handed down by generations of women.

Class Details

Wee Buns Cookery School
Dates: 23 January 2021
Time: 9:30am - 12:30pm



My granny baked some of these lovely recipes every day. I will be using my Granny Blacker’s griddle to demonstrate Potato Apple Bread which is very specific to County Armagh, the Orchard County renowned for it’s Bramley Apples.

  • Wheaten Bread
  • Fruit Soda Bread
  • Potato Apple Bread
  • Potato Bread
  • Fruit Scones

You will make the Fruit Soda OR Wheaten Bread, Fruit Scones and Potato Bread.

You will marvel at how easy it is to produce your own delicious home-baked bread.

Thank you for the wonderful Traditional Baking class.,Big John went along begrudgingly but ended up having a ball and out-baking the women.. so keen was he that he ended up baking his own wheaten bread the day after as per the recipe we took home. There’s no faking that smile, he’s delighted with himself.

Please Note: This class is suitable for all levels of experience and runs for 2½ - 3 hours.
For more information on our booking policy, please read our full Terms & Conditions.
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Marvel at how easy it is to produce your own delicious home-baked traditional Irish bread. You will be making your own Soda bread, soda farls and scones.

Class Details

Wee Buns Cookery School
Time: 9:30am - 12:30pm



This class celebrates some of the lovely Traditional Irish Baking handed down by generations of women (not least my own granny) who baked every day. From a deliciously easy soda bread to a classic Apple Tart made with County Armagh Bramley apples, not to mention delicious scones fresh from the oven.

Class Recipes

  • Soda Bread
  • Wheaten Bread in a tin
  • Soda Farls cooked on a griddle
  • Apple Tart
  • Buttermilk Scones

You will make the Soda Bread, Soda Farls and Scones.

Our whole group is amazed at how easy the recipes tare and we all trundle off home after the session with a warm paper bag of soda farls and a new-found knowledge and confidence to try something new.,It’s a relaxed, laid back atmosphere with no pressure on non-bakers like myself and there’s a welcome break mid-morning for tea and scones with a bit of ‘craic’ thrown in.

Please Note: This class is suitable for all levels of experience and runs for 2½ - 3 hours.
For more information on our booking policy, please read our full Terms & Conditions.
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The beauty of soda bread is that it is very quick and easy to make when you know how!

A quick and easy recipe, simply spread with butter for a delicious snack.

Wee Buns Cookery School

What you'll need

Lightly floured baking tray.


  • 12 oz plain flour
  • 3 oz raisins
  • 1 tbsp caster sugar
  • 1 tsp bicarbonate of soda (too much turns bread yellow)
  • ½ tsp cream of tartar (keeps the bread white – is optional)
  • Pinch of salt
  • Approximately ¼ – ¾ pint buttermilk


  1. Preheat oven to 220C or 200C Fan.
  2. Sieve the flour, baking soda and cream or tartar into a large bowl.
  3. Add the raisins, salt and sugar and aerate well with hands.
  4. Make a well in the centre and add half of the buttermilk at first, bring together with your hand and keep adding enough buttermilk to make a soft dough (almost wet).
  5. Turn out onto a well floured surface.
  6. Bring it together very lightly into a ball and place on a flour-dusted baking tray, make a cross with a sharp knife. And then a little dent in each corner to let the fairies out!
  7. Bake for approximately 25mins . In a conventional oven at 220C for 10 minutes then reduce temp to 200C.
  8. You can turn the loaf upside down for the last 5 minutes.
  9. The top should be golden and the base should sound hollow when tapped.
  10. Cool on a rack (wrapped in a clean tea towel if you prefer not to have a hard crust)


Cream of tartar is an acid and reacts with bicarbonate of soda to raise a mixture. Bicarbonate of soda is an alkali and reacts with an acid (buttermilk or lemon juice) to raise a mixture. Baking powder is a combination of cream of tartar and bicarbonate of soda and some other base flour (rice or corn flour) which reacts with moisture (milk or eggs) to raise a mixture. When making a cake it is essential to put it immediately into a hot ov
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