In addition to my collection of recipes on Frances' page, I would add that a cousin, who sadly died last year, and who was in her nineties and had strong recollections of living off the farm, with the spuds and herrin' as well, regularly made a fruit bonnag, and there would always be a fruit bonnag, freshly baked, in a tin, when one called on her. It was round, teaplate size, with fruit, and just over 1" tall in the centre. She cut it in slices bread style, and was spread with butter.

However the sample bonnag I have had at Cregneish open days was quite different - plain and cooked on an open fire. Possibly could be compared with the 'dampers' of scouting origins. This type of bonnag could only be eaten hot from the pan, I would think (with butter!).

Incidentally, you cannot get the type of butter these days that these folk would have had in the past. Back in the sixties we used to get farm butter which was salty, and wet, and absolutely beautiful. This with crusty bread and forced Manx tomatoes grown outside made the most wonderful sandwiches and created a weight problem for me for ever.