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1
Mix barley meal, oatmeal, rye meal, flour, bicarbonate of soda and salt together well in a large bowl.
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2
Stir in the milk, honey or sugar, and the fruit.
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3
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.
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4
Roll the dough into a circle about 20-23cm (8-9″) in diameter and 1-2cm (1/2-3/4″) thick. ( They can be made smaller to be handled better) Wrap lightly in waxed paper and leave to rise for about 20 minutes in a warm place.
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5
Mix together the eggs, cream, and melted butter. Heat a griddle or a large frying pan and grease it lightly.
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6
Unwrap the dough. Paint one surface of the bannock with the egg mixture, and place the bannock with the painted side on the griddle.
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7
Cook over a moderate heat until brown.
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8
Paint the upper surface of the bannock with the egg mixture. Flip over and cook the other side.
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9
Keep turning it over and painting the bannock until each side has been painted and cooked three times, when it is ready to serve.
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10
St Michael's Bannock is good either served plain or spread with butter and honey.
