I load up a slice of this with a 1/4″ schmear of Kerrygold’s Irish Butter. Actually, that’s a lie. I load up several slices of this with lots of Kerrygold’s Irish Butter. Go big or go baile, I always say.
Preheat oven to 425F. Spray a cast iron skillet that is at least 9x9 with a light coating of non-stick spray. If you do't have a skillet that's ok - use whatever you have.
Pour flour, sugar, salt, baking soda and butter into the large pitcher of your Ninja or regular blender. Pulse repeatedly until the mixture resembles coarse meal.
Pour flour mixture into a mixing bowl and add raisins. Turn on the mixer to combine, then add the buttermilk and egg and continue to mix until it's just completely mixed. Do not overmix as it will make the bread tough.
Transfer the dough to your prepared skillet and shape it into a circle. The dough should be shaggy and jagged, this is a good thing! Score a large "X" into the top from edge to edge using a large serrated knife - this will help get heat to the middle of the loaf and bake it all the way through.
Bake 35-45 minutes, checking for doneness after 35 minutes with a toothpick inserted near the center. It should come out clean or almost clean - if almost clean it will continue baking after you remove it from the oven so don't panic. The top of the loaf should be golden brown. If the top is getting too dark but the middle isn't fully baked yet make a tent out of aluminum foil and gently place it over the bread until it's baked through.
When you remove the skillet from the oven it should go without saying that you need to use a pot holder, but the Mom in me can't help but mention it. You understand. I worry.
Remove the pan from the oven and let sit for 5-10 minutes or until cool enough to cut and serve. Top with Kerrygold Pure Irish Butter for a slice of Celtic heaven.