This stuff is so easy to make, and fun too. To get it right, is a bit of an art though isn't it. My loafs have been pretty crap so far, they have all been wet and soggy in the middle, and really hard on the outside. The latest one I cooked on my chimenea in the garden seems to have cooked a bit nicer, just being surrounded by the hot embers, after the fire died down. It's still a bit soggy though, but hey, it's all part of learning.
Anybody got any tips on how to avoid them being soggy? Apart from presumably cooking them longer and slower, and using less liquid in the mixture.
Also I know that to have a measured recipe for these, defeats the object of this kind of bread, but if anyone has tried and tested ingredient lists, that they want to share, it would be great to try different sweet and savory bannocks.