Bannock with Berry Compote and Whipped Cream

A simple, slightly sweet flatbread, traditionally cooked over an open fire, served with a vibrant berry compote and freshly whipped cream. A delightful taste of Indigenous Canadian cuisine.

Prep Time

20 minutes

Total Time

45 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.44/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2cupsAll-Purpose Flour(Can substitute with whole wheat flour for a nuttier flavor.)

£0.30

2teaspoonsBaking Powder

£0.10

0.5teaspoonSalt

£0.01

2tablespoonsSugar(Optional, for a slightly sweeter bannock.)

£0.05

0.3cupShortening or Lard(Vegetable shortening can be substituted for lard.)

£0.20

0.8cupMilk or Water(Add gradually until dough forms.)

£0.25

2cupsMixed Berries(Fresh or frozen (thawed slightly). Use a mix of blueberries, raspberries, strawberries, and blackberries.)

£3.00

0.3cupSugar(Adjust to taste based on the sweetness of the berries.)

£0.05

1tablespoonLemon Juice(Brightens the flavors of the compote.)

£0.10

1cupHeavy Cream(Well chilled.)

£1.50

1tablespoonPowdered Sugar(Adjust to taste.)

£0.05

0.5teaspoonVanilla Extract(Optional, for extra flavor.)

£0.15

Total Cost

£5.76

£1.44 per serving

Instructions

1.
**Bannock:** In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using).
2.
Cut in the shortening or lard using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3.
Gradually add the milk or water, mixing until a soft dough forms. Be careful not to overmix.
4.
Turn the dough out onto a lightly floured surface and knead gently for a minute or two, just until it comes together.
5.
Divide the dough into 4 equal portions. Pat or roll each portion into a round or oval shape, about 1/2 inch thick.
6.
Heat a cast iron skillet or baking sheet over medium heat. Lightly grease with oil or shortening.
7.
Cook the bannock rounds for about 5-7 minutes per side, or until golden brown and cooked through. You can also bake the bannock in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown.
8.
**Berry Compote:** While the bannock is cooking, prepare the berry compote. In a saucepan, combine the mixed berries, sugar, and lemon juice.
9.
Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 10-15 minutes.
10.
Remove from heat and let cool slightly.
11.
**Whipped Cream:** In a chilled bowl, whip the heavy cream with a whisk or electric mixer until soft peaks form.
12.
Add the powdered sugar and vanilla extract (if using) and continue whipping until stiff peaks form.
13.
To serve, top each bannock with a generous spoonful of berry compote and a dollop of freshly whipped cream. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (225g)

575 kcal / 2406 kJ

Carbs

64g

25% of RDA

Fat

33g

47% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

28 g

31% of RDA

Sodium

320 mg

14% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a more authentic flavour, cook the bannock over an open fire or campfire in a cast iron skillet.

Don't overmix the bannock dough, as this can make it tough.

Adjust the sweetness of the berry compote to your liking.

If using frozen berries for the compote, allow them to thaw slightly before cooking.

Cooking Equipment

Mixing Bowl

Cast Iron Skillet or Baking Sheet

Saucepan

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a more authentic flavour, cook the bannock over an open fire or campfire in a cast iron skillet.

Don't overmix the bannock dough, as this can make it tough.

Adjust the sweetness of the berry compote to your liking.

If using frozen berries for the compote, allow them to thaw slightly before cooking.

Bannock with Berry Compote and Whipped Cream

Ingredients

Instructions