Manx Bunloaf Recipes

MANX BUNLOAF (ISLE OF MAN)

Steps:

• Sieve the dry ingredients and rub in fat.
• Add sugar, mixed peel and fruit.
• Put bicarb.
• soda in a basin and mix smoothly with the milk.
• Pour into the dry ingredients.
• Finally, add the syrup and mix thoroughly.
• Put into 2 greased 2lb loaf tins or a 4lb loaf tin.
• Bake in a moderate oven (170 F degrees, Gas mark 3 1/2).

MANX BUNLOAF

Steps:

• No method given but judging from the ingredients rather like a rich fruit cake :beat fats and sugar, add eggs; sift flour spice and raising ingredients, then add with fruit and cook in a slow oven (150C - probably around 2 hours but needs experimentation). Alternatively possibly rub fats into sifted flour/spice mix and then add eggs, fruit and buttermilk to produce the required dropping consistency.

MANX BROTH

Steps:

• Boil shin and bone together with a good pinch of salt. Keep topping up the water and when the meat is cooked, take it out. (The meat can be served cold as a separate meal).
• Put the stock on the heat again with the barley which has been soaked overnight. Let the liquid simmer until the barley is cooked, stirring occasionally to prevent it from sticking. Then add the diced vegetables - turnip, carrot, parsnip, leek, beans, cabbage, celery or whatever is available. Add the tyhme and parsley and keep the broth simmering until the vegetables are cooked through.

MANX STYLE BERRY BONNAG

Steps:

• Preheat oven to 350 F (175 C) and have ready a greased 8" round cake tin.
• Place lemon juice into a measuring cup, then pour in enough milk to fill it to the 1 cup line; do not stir; set aside for 10 minutes.
• Meanwhile, mix together the dry ingredients, then rub in the butter with your fingers until it has been incorporated into the flour; stir in berries.
• Add the vanilla and the milk mixture, stirring to enough to combine, leaving no dry patches; be careful not to overmix.
• If the dough appears overly wet and sticky, you may need to add some extra flour - this will vary based on the humidity of the day; the dough should be somewhat tacky and wet, but not like a wet batter.
• Sprinkle some extra flour onto a clean surface and then a bit more onto the top, dusting your hands as well; knead gently and very very briefly - only a few times, just to form the dough into a soft, still slightly wet ball.
• Place the dough into the prepared pan and slash the surface with a big X using a sharp knife; brush the top with a little bit of milk.
• Bake for 45-55 minutes until a toothpick comes out clean and the bread has risen, is golden brown, and sounds hollow on the bottom.