Testing - Pan Bread

Originally from another oven-baked soda bread recipe I've been testing, I wanted something I could make on the stove-top.

1 3/4 cups flour, plus more for the last part
3 Tbsps sugar
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt
1 egg
1 cup sour cream or yogurt
Either or both of:
1/2 cup sharp cheddar, grated
1 Tbsp caraway seeds

Combine dry ingredients in a large bowl. Stir in the grated cheese until covered in flour and separated.
In a small bowl beat the egg and stir in the sour cream.
Add the egg mixture, and caraway seeds (and raisins if using) to the dry ingredients and stir with a wooden spoon.
Batter will be very thick.
Place batter in a buttered cast iron pan with a lid.
Dust the top with enough flour so that you can pat the batter like a bread dough evenly into the pan without it sticking to your hands.
With a knife make a shallow crisscross on the top.
Place on a low flame. Cover at a slight angle to allow steam to escape. Cook for about 40 minutes or until tapping it sounds hollow. The greatest reward comes to he who cooks slowly - avoid burning the bottom by cooking over a very low flame; I recommend using a diffuser as well.