This is the time of year when, with any luck, the first intimations of spring will arrive; there are snowdrops in the Donkey Field in our village, and primroses in our garden, and gorgeous red flowers on our quince; I saw yellow broom blooming yesterday and I saw blackthorn blossom, white against the black twigs and branches of the tree.
Since ancient times, the Celts, and probably people before them celebrated Imbolc, halfway between the winter and spring solstices. It became the feast of St Bridget, or Candle-mass as the people became Christian, and it was the time when people started thinking about ploughing. It marked a slight turn of the season so people could begin to look forward to better weather and farming their land.
As ewes began to give milk, cheese and other products are available now and can be used in part of the celebration, and it might be eaten with a special oaten bread, baked in honour of the saint… or the goddess… or just to mark the change ins seasons, and an optimistic look to the year and harvest to come. Saint Bridget is traditionally honoured by leaving a loaf for her on the windowsill. An, on Saint Bridget’s Day, the whole family will also share bread in honour of the saint. Bake this oaten bread a few days before February 1st to be ready.
St Bridget’s oatcakes, for four people
2 cups uncooked, old-fashioned rolled oats,not instant
1 ¼ cups buttermilk
2 1½ cups sifted bread flour
1 teaspoon bicarbonate of soda
½ teaspoon baking powder
1 teaspoon salt
- A day ahead, mix the oats and buttermilk thoroughly in a small bowl, cover and leave overnight.
- The next day, preheat the oven to 350 degrees F.
- Mix bread flour, baking soda, baking powder, and salt in a large bowl and slowly add the oat mixture, stirring really well until you have a smooth dough
- Form the dough into a round loaf about 1-inch thick and cut into 4 quarters, and slightly pull the quarters apart
- Bake until the cakes are light golden brown and firm to the touch, 30 to 35 minutes
- Cool on a rack, and serve slightly warm with butter and jam (I think I might like it with ewe’s butter and cheese!)
There are plenty of other delicious Irish things which might also be served, including boxty (potato cake) and colcannon (potato mashed with spring onions or leeks, and plenty of butter!)
Lois Elsden 