It was a packed St Jame’s Hall in Dalby that witnessed the crowning of Fiona Cain as the winner of the Margaret Killey award and winner of the Isle of Man Creameries trophy for the best Bonnag. Other winners included Alex Beavis who won the Men’s category and Ben Awkal who won the junior section.

The event was a great success, well supported and raised £406 towards Peel life boat, Send a Cow and St Jame’s Church fund.

Unfortunatley I couldn’t attend the event, but Gourmet Shark is looking forward to putting in an entry next year and who knows, could be a world champion this time next year?

Apparently last weekend saw the World Bonnag Making Championships take place in the heart of Dalby on the east side of the Isle of Man. For those of you not familiar with Bonnag, it’s a traditional Manx recipe similar to a scone. There were different classes for children, men and women with the overall winner getting the Isle of Man Creameries Trophy.

I am trying to track down some more information on the winners and how the evening went so will hopefully come back with some more news soon!

In the meantime check out my Manx Bonnag recipe

When you think of traditional Manx recipes and cooking you will probably have Manx Bonnag in your top three, with possibly Spuds and herring and Queenies?

I am not sure if this is that true to tradition, but is was given to me by a good friend Carol Leece of Onchan and it sure tastes good to me!

What you need
1/3 of a cup of sugar
2 cups of self raising flour
1 cup of dried fruit – sultanas are good
1 cup of sour milk
1 and 1/4 cups of margarine

What to do
Heat your oven to 190C/375F or gas mark 5
Add the flour, sugar and fruit to a bowl
Then mix in the sour milk and finally the margarine
Mix this well with a wooden spoon until everything is all mixed in
Lightly grease a 2lb loaf tin
Pour the mixture into the tin and place in the oven on the middle shelf
Bake for approx 55 minutes

Gourmet Shark Tip: If your not sure if the Bonnag has cooked or not gently put a knife of skewer in the centre, if it come out clean its cooked.

Set aside to cool and then gently remove from the tin.

Bonnag can be served plain or with butter. I enjoy it best with a nice cup of sweet tea – thanks Carol!