The name comes from the use of Bicarbonate of Soda as the raising agent as yeast was not readily available in Ireland. The mother of the family would bake the bread over an open-fire griddle and traditionally cut them in quarters or 'farls'.
Traditionally eaten in Northern Ireland as part of an Ulster Fry, toasted with cheese or with butter and jam.
Wheat Flour, Buttermilk (52%), Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Vegetable Oil, Salt, Emulsifier (Sodium Stearoyl Lactylate), Preservatives (Calcium Propionate, Potassium Sorbate)
| Typical Composition | 100g Provides | |
| Energy | 942kJ / 223kcal | |
| Protein | 4.0g | |
| Carbohydrate of which sugars |
44.0g 1.0g |
|
| Fat of which saturates mono-unsaturates polyunsaturates |
3.4g 0.7g 1.5g 1.2g |
|
| Fibre | 2.3g | |
| Sodium | 0.8g |
