Manx Bunloaf (Isle of Man) |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 10 |
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Made without eggs, this is a 200year-old recipe for a delicious rich, moist fruit loaf. The area and the Cumbrian coast was at that time a haunt of smugglers who brought in spices and exotics as well as rum, brandy and tobacco, and cooks made the most of it. Ingredients:
1 1/2 lbs all-purpose flour |
1/2 lb large raisins |
1/2 lb currants |
1/2 lb sultana |
1/2 lb chopped dried mixed citrus peel |
1/2 lb sugar |
10 ounces butter |
1/2 teaspoon mixed spice |
1/2 teaspoon cinnamon (but i would use more) |
1 tablespoon golden syrup |
2 teaspoons bicarbonate of soda |
1 pint buttermilk |
Directions:
1. Sieve the dry ingredients and rub in fat.
2. Add sugar, mixed peel and fruit.
3. Put bicarb.
4. soda in a basin and mix smoothly with the milk.
5. Pour into the dry ingredients.
6. Finally, add the syrup and mix thoroughly.
7. Put into 2 greased 2lb loaf tins or a 4lb loaf tin.
8. Bake in a moderate oven (170 F degrees, Gas mark 3 1/2).
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