Manx Bunloaf
Celebrate the charm of traditional Manx cuisine with this irresistible Manx Bunloaf recipe, a fruit-filled tea bread bursting with comforting flavors. Perfectly spiced with cinnamon and mixed spice, this loaf is generously packed with a medley of raisins, currants, and sultanas, making it a delightfully moist and hearty treat. A touch of optional black treacle adds depth, creating a richer, more indulgent flavor. With its simple preparation and baked to perfection in just over an hour, this classic loaf is ideal for enjoying alongside a cup of tea or as a satisfying sweet snack. Serve it thickly sliced, either on its own or slathered with butter for an authentic taste of the Isle of Man. Don't miss out on this traditional favorite—it's a slice of history you'll want to savor!
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Recipe Information
Ingredients
- 450 grams Plain flour
- 150 grams Caster sugar
- 2 teaspoons Baking powder
- 150 grams Butter
- 400 grams Mixed dried fruit (e.g., raisins, currants, sultanas)
- 1 teaspoon Mixed spice
- 1 teaspoon Ground cinnamon
- 2 pieces Large eggs
- 200 milliliters Whole milk
- 1 tablespoon Black treacle (optional, for a richer flavor)
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 160°C (320°F) or 140°C (284°F) for fan ovens. Grease a 900g (2lb) loaf tin and line it with baking parchment.
In a large mixing bowl, sift together the flour, baking powder, mixed spice, cinnamon, and salt.
Rub the butter into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
Stir in the caster sugar and mixed dried fruit, ensuring the fruit is evenly distributed throughout the mixture.
In a separate bowl, beat the eggs. Add the milk and black treacle (if using), and whisk well to combine.
Gradually pour the wet mixture into the dry ingredients, stirring continuously with a wooden spoon or spatula. The batter should be thick but pourable; add a little more milk if necessary.
Pour the batter into the prepared loaf tin, smoothing the top with the back of a spoon.
Bake the bunloaf in the preheated oven for 90 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove the loaf tin from the oven and allow the bunloaf to cool in the tin for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Serve thickly sliced and enjoy plain, or spread with butter for an authentic touch.
Nutrition Facts
Calories |
4381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 3139 mg | 136% | |
| Total Carbohydrate | 673.3 g | 245% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 283.3 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 636 mg | 49% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 4200 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
