Manx Bunloaf Food
MANX BUNLOAF (ISLE OF MAN)
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.
Provided by Nelly
Categories European
Time 2h40m
Yield 1-2 loaves
Number Of Ingredients 12
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).
Nutrition Facts : Calories 7882.8, Fat 244.2, SaturatedFat 150, Cholesterol 629, Sodium 4765.4, Carbohydrate 1374.4, Fiber 76, Sugar 679.5, Protein 116.4
MANX BUNLOAF
Make and share this Manx Bunloaf recipe from Food.com.
Provided by Coasty
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 467.7, Fat 10.4, SaturatedFat 3, Cholesterol 40.1, Sodium 122.1, Carbohydrate 89.6, Fiber 4.7, Sugar 49.8, Protein 7.9
MANX BROTH
Found at IofM.net for ZWT6. "I don't know how to make it, but I know when it is good" A.H. Laughton, former High Bailiff of Peel. The traditional dish served at a Manx wedding feast was broth which was eaten from wooden bowls knows as piggins and supped with mussel shells called sligs. The guests travelled to church on horseback and when the ceremony was over they would gallop as fast as they were able to the bride's house. The first person to reach the house tried to catch a slipper from the bride's foot, and small pieces of wedding cake were scattered over her head as she was going inside. All the friends and relatives brought something towrads the feast and there would be a lavish spread of fowls and cold meats to follow the broth. A barrel of ale was put on top of a hedge outside the house for people who were not at the wedding, and inside there would be pleanty of jough (ale) and wine.
Provided by Elmotoo
Categories < 4 Hours
Time 2h30m
Yield 1 batch
Number Of Ingredients 8
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.
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