This slightly sweet, fruit loaf is excellent as partner to cheese or with a strong cup of tea.

Cakes and baking

Storage

Bannocks should be eaten as soon as possible after cooking, though they will last for a few days if stored in an airtight container. Cooked bannocks can also be frozen and reheated for future use.

Preparation

Before it’s cooked in a hot griddle pan or oven, the bannock dough is rolled into balls and flattened. Bannocks should be cooked until golden-brown on both sides; they should also puff up slightly in the middle. Cut cooked bannocks into four pieces, known as 'farls'.