Adapted from a Hugh Fearnley-Whittingstall / river cottage recipe:
http://www.rivercottage.net/recipes/classic-soda-bread/

I made half a recipe as follows:
250g plain flour
1 tsp bicarb
0.5 tsp salt
100g plain yoghurt (I used Greek yoghurt)
Enough milk to bring it together as a dough that is a little bit sticky

Pre-heat oven to 200c
Put all ingredients except milk in the bowl and knead for 30 seconds. See how dough-like it is and slowly trickle in milk while the knead function is running until the mix starts to come together. Probably no more than 50 ml. Amount of milk required will depend how runny your yoghurt is, the water content of the flour, the relative humidity and the alignment of the stars between Jupiter and Uranus 
Tip dough out, form into a round, put on a lined flat tray and cut a deep cross on the top. Bake for approximately 40 minutes or until the internal temperature passes 200 Fahrenheit. If you don't have a thermometer, cook until bread sound hollow when tapped on the base.

I ate some with butter and golden syrup, some with lemon curd  and some with scrambled eggs.   All were delicious but I think it works particularly well with the sweeter toppings.

That amount of mixture made more than enough for two people to have with soup or eggs or your favourite sweet spread. I will try toasting a piece tomorrow to see how that goes.

I made a half quantity (cooked for five and a half minutes) and it was a bit too thick. Taste was good. Would definitely reduce the cornflour by more than half when making a half quantity.

I've made this pastry a few times now and been very impressed each time. As many have said, it is very easy to work with and also keeps well in the fridge for several days. I doubled the mixture to make enough pastry for about five individual meat pies.

I had great success with my first attempt at this recipe. I used a 24cm tin, 150g butter, full tablespoon of baking powder, only 150g of sugar and added irish whisky instead of amaretto. I also topped with ganache following the EDC recipe. I thought this was the right amount just for the top of the cake. People who I prepared it for were surprised that it was gluten free because it was so light - apparently gluten free cakes are often dense. Received many compliments from all that tried it.

I served it with whipped cream with a very small amount of Irish whisky in it.  I think it might have been better with creme fraiche. Up to 48 hours are after baking it was still good to eat although I don't know that I would want to leave it for another day because it was getting a little bit dry - perhaps because it had been cut.

Pretzels from my Secrets of a Jewish Baker Cookbook.

They look great! Glad I could be helpful.

For Perth people: you can buy hemp seeds at fresh provisions in Mt Lawley. They have a rather entertaining label about the fact that they aren't approved in Australia for human consumption.   I haven't tried them.

Made into sandwiches with avocado, mayonnaise and some http://firehorsehotsauce.com.au/sauces.html

Thank you all for advice. Pasta next time I have the patience to pick crabs

Ps. That chilli sauce is pretty amazing. I highly recommend it as a local alternative to tobasco.