Manx Bonnags

Today I'm deciding to go all patriotic and give you an iconic Manx recipe. I made these for a cultural night held at my my Branch (the Mormon word for a local congregation). So what is a bonnag? Originally they started out as something like a unleavened barley bread but has now traditionally become a cake like bread. The word was first seen in written form in 1805 and is probably originated from the Irish or Scottish word for cake. Today it is mainly made with dried fruit in it, individual portions and with normal milk.

These went down a treat at the event with none coming home with me.

This will make around 6-8 individual bonnags:-

250ml Butter milk (or full fat milk and 2tbsp lemon juice)
380g plain flour, plus extra if needed
225g caster sugar
100g butter, softened
1tsp bicarbonate of soda
1/2tsp salt
2tsp mixed spice
1/2 vanilla essence

Preheat your oven to 175C and put some baking paper on a oven tray.

Mix together the flour, sugar, bicarbonate of soda, salt and mixed spice together in a bowl. Now add the butter and rub together with your fingers until they resemble breadcrumbs.

In another bowl mix together the butter milk (or lemon juice and milk) and vanilla essence.

Make a well in your flour mix and pour the milk mix in. Stir with a spatula. Mix until there is no dry patches. The dough should be moist and a little sticky but not overly wet, if it is, then add some more flour.

Dust your fingers with some flour and take a handful of your dough. Shape it into a rough ball and place on your baking paper. Repeat until you have no dough left.

Place into the oven and bake for 30-35 minutes.

Serve with butter or jam and cream. Treat your guests to a spot of afternoon 'cakes'

And in closing.... a picture of my in traditional Manx hunting tartan giving my presentation.