Manx Bunloaf Food

MANX BUNLOAF (ISLE OF MAN)

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).

MANX BUNLOAF

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.

MANX BROTH

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.