Manx Style Berry Bonnag

Recipe by HeatherFeather
READY IN: 1hr 10mins
YIELD: 1 loaf




  • Preheat oven to 350 F (175 C) and have ready a greased 8" round cake tin.
  • Place lemon juice into a measuring cup, then pour in enough milk to fill it to the 1 cup line; do not stir; set aside for 10 minutes.
  • Meanwhile, mix together the dry ingredients, then rub in the butter with your fingers until it has been incorporated into the flour; stir in berries.
  • Add the vanilla and the milk mixture, stirring to enough to combine, leaving no dry patches; be careful not to overmix.
  • If the dough appears overly wet and sticky, you may need to add some extra flour - this will vary based on the humidity of the day; the dough should be somewhat tacky and wet, but not like a wet batter.
  • Sprinkle some extra flour onto a clean surface and then a bit more onto the top, dusting your hands as well; knead gently and very very briefly - only a few times, just to form the dough into a soft, still slightly wet ball.
  • Place the dough into the prepared pan and slash the surface with a big X using a sharp knife; brush the top with a little bit of milk.
  • Bake for 45-55 minutes until a toothpick comes out clean and the bread has risen, is golden brown, and sounds hollow on the bottom.