Manx Recipes
The following recipes have been adapted to measurement by
volume rather than weight, as found in the originals.
Barley Meal Bonnag (Bonnag Arran Oarn)
2 c barley flour
1/2 cup white flour
3 Tbsp. butter or lard, softened
1 tsp. baking soda
1 tsp. cream of tartar
1/2 teaspoon salt
1 Tbsp. vital wheat gluten
(optional to help it rise,
but not authentic)
1 c buttermilk |
Preheat oven to 350 degrees. Mix the dry
ingredients well together in a bowl and cut in the fat with a pastry blender
until it is the size of oatmeal. Add sufficient buttermilk to make into a
moderately soft dough. Form into 4 flat round shaped loaves about 8 inches
diameter. Bake about 20 minutes, or until a toothpick inserted in the center
comes out dry. |
Adapted from a recipe by Miss M. Callow, originally published in "The Manx
Cookery Book of Favourite Dishes". Edited by Sophia and Louisa Morrison -
Manchester:Sherrat & Hughes, 1908. On the Internet on http://www.isle-of-
man.com/manxnotebook/fulltext/mcb1908.htm
'Basic' Wheat Bonnag
2 1/3 c white flour
2-4 Tbsp. butter or lard
1 tsp. baking soda
1 tsp. cream of tartar
1/2 teaspoon salt
1 c buttermilk
|
Preheat oven to 350 degrees. Mix the dry
ingredients well together in a bowl and cut in the fat with a pastry blender
until it is the size of oatmeal. Add sufficient buttermilk to make into a
moderately soft dough. Form into 2 or 3 flat round shaped loaves about 8 inches
diameter. Bake about 20 minutes, or until a toothpick inserted in the center
comes out dry. |
Adapted from Suzanne Daugherty's collection of recipes, available on
http://www.isle-of-man.com/manxnotebook/history/diet/bonnag.htm
Christmas Bonnag
2 1/2 c white flour
1 c sugar
1 tsp. baking soda
1 tsp. cream of tartar
1/2 Tbsp. cinnamon
2 Tbsp. Butter
8 oz candied fruit (fruit cake mix)
1/4 teaspoon vanilla
1 c buttermilk |
Preheat oven to 350 degrees. Mix the dry
ingredients well together in a bowl and cut in the butter with a pastry blender
until it is the size of oatmeal. Mix in candied fruit. Add vanilla to
buttermilk then mix quickly for 1 scant minute. Place in a 9 inch cake pan. Bake
about 35 minutes, or until a toothpick inserted in the center comes out dry. |
Variations (we've never made the same version twice):
1) Substitute Chinese Five Spice or Allspice for the cinnamon
2) Substitute raisins, chopped maraschino cherries, dried cranberries, or other fruit for the candied fruit (which is difficult to find after Christmas)
3) Substitute 1 tsp. Almond extract for the cinnamon and 2 ounces of chopped dried cherries for the candied fruit.
|
Loosely adapted by Jim Kneale from Peggy Fargher's Fruit Bonnag, in Suzanne Daugherty's collection of recipes, available on http://www.isle-of-man.com/manxnotebook/history/diet/bonnag.htm |
