Bannock Burning

[durulz]

Since I have been left all alone this weekend and have a knackered ankle and unable to go out, I have decided to do some cooking.
Bannock, to be exact.
Never made it, never tried it, but it looks damn simple, so I'm going to make some. Just one thing - do you use plain flour or self-raising?

 

[spamel]

Have a look at the tutorials on the sites' front page, for Hoodoos' bannock mix. The ingredients are fairly straight forward. Tips from Scruff where to use suet for shortening and stout instead of water to bind the ingredients. Cook it on a really low heat, and turn it now and then. Pop a lid over it if you can to get a mini oven on the go, or use your oven if you're at home! Most recipes call for plain flour used with baking powder.

 

[spamel]

Here ya go:

http://www.bushcraftuk.com/index.php/Food-Cooking/Bannock.html

 

[Chips]

Self raising flour is plain flour with baking powder. I have used both on occasions, it's good either way, bannock is not an exact thing, I just add whatever I've got that would go well in addition to flour and water. Things like butter, sugar, dried fruits, seeds, nuts, bacon, garlic, olive oil, herbs, chorizo, cured meats and dried milk can all go well in bannock, although probably not all at once.

 

[British Red]

My tip on using suet is to whiz it up in a blender - makes a lovely smooth mix and breaks down the suet lumps a bit. Works for me anyway.

I use a miz very similar to hoodoos and its a grand base. Never be frightened to experiment with making batters or adding fruit, cheese, cooked meat - pretty much anything.

Its all good

 

[John Fenna]

I use vegetarian suey (palm oil I am afraid...) which does not need refrigeration and it melts easily - I add powdered egg (from Tesco I am afraid...) as well.
Kind of cakey mix bannock....

 

[alpha_centaur]

I'm a big fan of Jon Fenna's mix just add some raisens and sunflower seed and its well nice.