Manx Style Berry Bonnag
Celebrate the flavors of the Isle of Man with this Manx Style Berry Bonnag, a delightful twist on the traditional bread-like treat. This recipe combines the rustic charm of a classic bonnag with the vibrant sweetness of mixed berries, creating a moist, tender bake that’s perfect for breakfast, teatime, or an indulgent snack. Made with simple pantry staples like all-purpose flour, butter, and buttermilk, this quick-to-prepare bonnag features bursts of blueberries, raspberries, blackberries, or cranberries, adding a delicious fruity burst to every bite. The dough is gently brought together, scored with a classic cross, and baked until golden brown, giving it a beautifully rustic look. Serve it warm with butter, jam, or clotted cream for a truly comforting treat that showcases the best of Manx culinary tradition. Perfect for family gatherings or quiet afternoons, this berry bonnag invites you to savor a slice of heritage with a berry-filled twist.
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Recipe Information
Ingredients
- 450 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 150 grams butter (cold, cubed)
- 100 grams sugar
- 150 grams mixed berries (blueberries, raspberries, blackberries, or cranberries)
- 250 milliliters buttermilk
- 1 piece egg (beaten, for glaze)
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, and salt.
Add the cold cubed butter to the bowl. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.
Stir in the sugar and the mixed berries, ensuring the berries are evenly distributed.
Make a well in the center of the mixture and pour in the buttermilk. Use a wooden spoon to gently bring the mixture together until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Shape it into a round disc about 3 cm (1.2 inches) thick. Transfer the disc to the prepared baking sheet.
Brush the top of the dough with the beaten egg to give it a golden color when baked.
Using a sharp knife, score a shallow cross over the top of the dough to help it bake evenly and resemble traditional bonnag.
Bake in the preheated oven for 30 minutes, or until the bonnag is golden brown and a skewer inserted into the center comes out clean.
Remove from the oven and allow to cool slightly on a wire rack before slicing. Serve warm or at room temperature with butter, jam, or a dollop of clotted cream.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 15.5 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 127 mg | 3% | |
*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.
