Rich Bonnag

Here is a recipe for Manx Bunloaf, which incidentally came from the 1971 Kathie Webber's International Star Cook Book (TV Times Extra) 1971. It measures up to the hand-down recipes which I have.

• 8 oz plain flour
• pinch of salt
• pinch of mixed spice
• pinch of nutmeg
• 3/4 level teaspoon of bicarbonate of soda
• 4 oz butter
• 4 oz soft brown sugar
• 1/2 lb sultanas
• 1/2 lb currants
• 1/4 lb stoned raisins
• 1 oz chopped mixed peel
• 1/2 level tablespoon black treacle
• buttermilk or milk to mix

Method: Sift the flour, salt, mixed spice, nutmeg and bicarbonate of soda into a bowl. Rub in the butter until mixture looks like fine bread crumbs. Stir in the sugar, fruit and peel. Add the treacle and mix to a fairly stiff dropping consistency with buttermilk or milk.

Turn mixture into a well greased 1 lb loaf tin and bake for 2 1/2 hours in centre of oven, pre-heated to 325 deg.F or Mark 3. Test with a skewer to see if cooked.

References:

For all these recipes I am thankful to Suzanne Daugherty for extracting them from her collection.

Measures or equivalents

• 1 tsp = 5g or 1/8 oz;
• 1 tbsp = 15g or ½oz
• 4oz = 100g = ½cup (flour)