Manx Bunloaf Recipes

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.

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).

Steps:

• Set your oven to 200C/gas mark 6.
• Take a thin shallow baking tray approx 24in x 34in, 1.5in deep and lightly grease and line this with a baking sheet.
• Grate the zest from the lime and the lemons.
• Combine the zest, butter, flour, eggs and caster sugar in a bowl and whisk together to a smooth mixture.
• Add the mixture to the tin and smooth over to make an even surface.
• Bake in the middle of the oven for 10 minutes or until the sponge is a light and golden brown.
• Remove from the oven and leave to cool for a few minutes.
• Now the next stage can be a little tricky but don't let that put you off!
• Get another piece of baking sheet that is bigger than the sponge.
• Lay it flat on a table and sprinkle over the icing sugar.
• Then carefully turn out the sponge on to the sheet, peeling off the original baking sheet piece.
• Tip: Cover with the damp cloth for 5-10 minutes (this will make it easier to roll later!).
• Remove the damp cloth and roll up the sponge in the paper and leave this until the sponge has completely cooled.
• Whilst the sponge is cooling whisk your cream until thick and then fold in the lemon curd.
• Unwrap the sponge and add the filling, then re roll again without the baking sheet.
• Dust the with more icing sugar and garnish with some of the lemon and lime zest.
• Delicious and tangy with the smoothness of the cream. mmmmm.
• Give it a go!

Steps:

• Bring the water to a boil in a large pot. Add the beef shank, barley, carrot, turnip, leek and celery. Season with thyme, salt and pepper. Bring to a boil, then simmer gently over medium heat for 2 hours. Remove the shank from the pot and cut the meat into small pieces. Return the meat to the pot, and discard the bone. Return to a boil and then stir in the parsley. Serve very hot.

Steps:

• Scramble the eggs into the milk.
• Melt butter or margarine in a frying pan.
• Dip your bread into the mix to soak it- it’s best if you use a large bowl for this.
• When the bread is soaked through with the mix, fry it till it’s golden brown on both sides.
• Top the toast with jam, honey, or powdered sugar, if desired.

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.

Steps:

• Soak fruit sugar and tea together overnight, covered.
• Drain the fruit, and reserve liquid.
• Mix drained fruit with the beaten egg into the flour Using a little of the liquid to make a firm dropping consistency.
• (This depends on the size of egg used, but about two tablespoons of liquid is used.) Grease a one pound loaf tin and line with greased paper.
• Tin should hold 1 1/2 pints.
• Bake gas mark 4 or 350 degrees F.
• Bake about one hour, or until firm.
• Leave in the pan about 6 minutes.
• Then turn out onto wire tray to cool.