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."
- Ready In:
- 2hrs 40mins
- Ingredients:
- 12
- Yields:
-
1-2 loaves
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
- 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).
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RECIPE SUBMITTED BY
Nelly
Brentwood
