Caramel soda bread recipe
 Nadiya's chocolate caramel soda bread isn't your ordinary loaf. Just mix, bake, sit back and enjoy. 350g/12oz plain flour, plus extra for dusting½ tsp bicarbonate of soda25g/1oz caster sugar½ tsp salt100g/3½oz dark chocolate, roughly chopped (or chocolate chips)300ml/10fl oz buttermilk (or whole milk mixed with 3 tbsp lemon juice)1 tbsp vanilla bean paste12 chocolate-covered caramels1 tsp cocoa powder, for dusting75g/2½oz dark chocolate, melted 350g/12oz plain flour, plus extra for dusting ½ tsp bicarbonate of soda 25g/1oz caster sugar ½ tsp salt 100g/3½oz dark chocolate, roughly chopped (or chocolate chips) 300ml/10fl oz buttermilk (or whole milk mixed with 3 tbsp lemon juice) 1 tbsp vanilla bean paste 12 chocolate-covered caramels 1 tsp cocoa powder, for dusting 75g/2½oz dark chocolate, melted Method Preheat the oven to 200C/180C Fan/Gas 6. Dust a baking tray with a little flour. Put the flour, bicarbonate of soda, sugar, salt and chocolate into a large bowl and mix together.Mix the vanilla paste into the buttermilk.Make a well in the centre of the dry ingredients and add the wet ingredients, then use a palette knife to bring the dough together.Drop the dough into the centre of the prepared baking tray. Using floured hands, flatten it to a square roughly 25cm x 25cm/10in x 10in.Using a sharp knife, cut into 12 squares, making sure to cut all the way down. In the centre of each square add a soft caramel and push down gently into the centre.Bake for 30 minutes. Once baked, leave the bread on the tray for 10 minutes. Dust with cocoa powder and drizzle with the melted chocolate. Preheat the oven to 200C/180C Fan/Gas 6. Dust a baking tray with a little flour. Preheat the oven to 200C/180C Fan/Gas 6. Dust a baking tray with a little flour. Put the flour, bicarbonate of soda, sugar, salt and chocolate into a large bowl and mix together. Put the flour, bicarbonate of soda, sugar, salt and chocolate into a large bowl and mix together. Mix the vanilla paste into the buttermilk. Mix the vanilla paste into the buttermilk. Make a well in the centre of the dry ingredients and add the wet ingredients, then use a palette knife to bring the dough together. Make a well in the centre of the dry ingredients and add the wet ingredients, then use a palette knife to bring the dough together. Drop the dough into the centre of the prepared baking tray. Using floured hands, flatten it to a square roughly 25cm x 25cm/10in x 10in. Drop the dough into the centre of the prepared baking tray. Using floured hands, flatten it to a square roughly 25cm x 25cm/10in x 10in. Using a sharp knife, cut into 12 squares, making sure to cut all the way down. In the centre of each square add a soft caramel and push down gently into the centre. Using a sharp knife, cut into 12 squares, making sure to cut all the way down. In the centre of each square add a soft caramel and push down gently into the centre. Bake for 30 minutes. Once baked, leave the bread on the tray for 10 minutes. Dust with cocoa powder and drizzle with the melted chocolate. Bake for 30 minutes. Once baked, leave the bread on the tray for 10 minutes. Dust with cocoa powder and drizzle with the melted chocolate. Recipe tips This caramel soda bread is best eaten fresh, so don't hold back!