We had to give it a go after our brew day (a nice light English ale, since you ask). I kept back enough grain to do two batches. This was a good job, as my first batch wasn’t that great – I think our grain was pretty moist, and so I shouldn’t have added so much milk. It turned out very dough-like, even after 50 minutes of cooking.
I only added a cup of milk to the second batch, and this worked much better, although it was still quite moist. Still, what I like about this recipe is it’s pretty good the next day, unlike most soda bread which has to be eaten fresh. We’ll definitely be making it again.