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Don’t get me wrong, I love me some avocado, usually with my eggs. But I’m lucky enough to have a Manx Ma’ who brought me up on the local good stuff… Bonnag!

I’m chuffed to be able to share my Mum’s brilliant Bonnag recipe with you. It’s from her Mum, and her’s before that. Tried and tested so didn’t need any tweaking, I just threw in some choc cos’ I could (I asked Mum first actually, I’m not that bad ass)So hang up your ‘hipster’ this weekend and get back to your Manx roots. Check out the video and recipe below.Enjoy! And don’t forget to tag us in your pics #GefsKitchenhttps://www.youtube.com/watch?v=CpfBHNLCkxo

Ingredients   

Makes one medium bonnag;

  • 225g  Plain Laxey Mill Flour
  • 25g Isle of Man Creamery butter cubed
  • Half level tsp bicarbonate of soda
  • 1 heaped tsp cream of tartar
  • Quarter level teaspoon salt
  • 45g raisins
  • 45g  milk chocolate chips. I use chopped up chocolate buttons
  • 70g granulated sugar
  • 170 ml Isle of Man Creamery buttermilk

Directions

  • Set oven to 160 fan
  • Put flour, butter, bicarb, tartar and salt into food processor and wiz for few seconds till butter resembles breadcrumbs.
  • Tip all above into large bowl
  • Stir in sugar, raisins and chocolate chips
  • Make a well in centre and pour in buttermilk
  • Stir mixture gently until all dry ingredients are absorbed. If needed, add a bit more buttermilk. Mixture will be quite damp and you might need to flour your fingers to handle it.
  • Tip out onto a floured baking tray. Gently form it into a round about 15 cm wide. Use blunt edge of knife to form cross on top.
  • Put into preheated oven for about 30 minutes until it feels firm on top.
  • Remove from oven and loosen from tray with spatula or large fish slice.
  • Cool on rack

Bonnag is best eaten fresh, with butter. It also toasts well or can be frozen.The recipe can be doubled and dough then halved to make 2 bonnags.

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