St Michael’s bannock

100g (3½ oz,  2/3 US cup) barley meal
100g (3½ oz,  2/3 US cup) oat meal
100g (3½ oz,  2/3 US cup) rye meal
60g (2 oz, ½ US cup) flour
½ tsp salt
2 tsp bicarbonate of soda
570-725ml (1-1¼ UK pints, 2½-3 US cups) milk
3 tblsp honey or brown sugar
60g (2 oz, ¼ US cup) raisins or sultanas (optional)
2 eggs
1 cup cream
4 tablespoons melted butter

Mix barley meal, oatmeal, rye meal, flour, bicarbonate of soda and salt together well in a large bowl. Stir in the milk, honey or sugar, and the fruit.

Turn the mixture out onto a well-floured board and knead just long enough to make a soft dough. Add more flour or milk, if required to get the consistency right.

Roll the dough into a circle about 20-23cm (8-9″) in diameter and 1-2cm (½-¾″) thick. Wrap lightly in waxed paper and leave to rise for about 20 minutes in a warm place.

Mix together the eggs, cream, and melted butter. Heat a griddle or a large frying pan and grease it lightly.

Unwrap the dough. Paint one surface of the bannock with the egg mixture, and place the bannock with the painted side on the griddle.

Cook over a moderate heat until brown.

Paint the upper surface of the bannock with the egg mixture. Flip over and cook the other side.

Keep painting the bannock and turning it over until each side has been painted and cooked three times, when it is ready to serve.

St Michael's Bannock is good either served plain or spread with butter and honey.