Manx Bonnag - My Gorgeous Recipes (2024)

Manx Bonnag is a traditional sweet bread originating from the Isle of Man. Although many variations have been available throughout the years, a bonnag is typically made with buttermilk and bicarbonate of soda, and sweetened with sugar and currants. It's a quick fruit loaf that is on the table in less than 40 minutes, and can be enjoyed any time of the day.

Located in the Irish Sea between Ireland and Great Britain, the Isle of Man is best known for its stunning landscapes, rich history and perhaps best of all the annual TT Motorcycling Road Racing.

It's been my home for 4 years now, and I can't think of a better place to live than this peculiar small island that never ceases to amaze me.

If you are looking for a hot destination for your summer holidays, this might not be quite the ideal place, but having said that, I was born in a country where the typical summer temperatures can reach up 40 degrees Celsius in the shade, and even I have come to get used to the Manx weather. Well, kind of.

But even though warm sunny days can be few and far between, when the sun comes out, this can be the most beautiful place in the world. So grab a raincoat (umbrellas aren't your best friends on a typical windy day), and come and enjoy a piece of Manx bonnag, you are in for a treat!

Ingredients needed

• buttermilk - I used Manx low fat buttermilk, but go with whatever you have available
• bicarbonate of soda - acts as the raising agent, not to be substituted with baking powder
• plain flour- works best with the buttermilk and bicarbonate of soda
• butter - cold from the fridge
• raisins - or any other currants you have
• salt - I used regular table salt
• sugar - for added sweetness

Variations

The recipe has evolved in time from a basic crusty bread to a more fruitcake-like texture, and some recipes call for way more sugar and currants than I have used, plus eggs and a lot more butter or margarine.

Mine is an adaptation from The Cook Shack, and it has the right balance of sweet and savoury. It has a similar texture to the Irish Soda Bread that I often bake. You can serve it fresh or toasted with plenty of butter, or, if it's on the sweeter side, with cream and jam just like you would do with fruit scones.

Step-by-step photos and instructions

• in a large mixing bowl, sift the flour, add the cold butter cut into cubes, and use your fingertips to rub the flour and butter together until it resembles breadcrumbs
• add the sugar, salt, bicarb of soda and raisins, and mix again
• make a well in the middle and pour in the buttermilk
• work quickly to bring the ingredients together into a sticky dough
• transfer it to a baking tray, use a sharp knife to cut a cross on top and sprinkle with a bit of flour
• bake in the preheated oven at 190 degrees Celsius for 30 minutes
• remove it from the oven and leave it to cool down completely on a cooling rack

Expert tips

Not enough flour, and the dough will be too sticky to be shaped into a round loaf, and it will end up being too flat and not well risen.

Too much flour, and the dough will be too dense and won't bake well, leaving some raw bits in the middle. It is best to add more flour if necessary rather than add too much at once.

The bread is ready when it's golden and it makes a hollow sound when tapped on the bottom - always leave it to cool down completely before slicing for the best fluffy texture.

Other buttermilk bread recipes

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