Amateur and professional bakers young and old took part in a high-pressure, fiercely contested world championships, each one trying to create the finest example of a local delicacy.

The World Bonnag championships took place last weekend in St James’ Church, Dalby.

More than 30 people entered their own bonnags, putting them up for scrutiny under the expert gaze of guest judge Louise Quirk.

The competition was split into five categories, with prizes awarded for best ladies, mens, children’s gluten free and commercially-baked bonnags.

Surprisingly the most hotly-contested category of the evening was the men’s, with 11 entries, while the gluten-free category showed that it is growing in popularity, with six entries.

Each one was tasted, sniffed, squeezed, prodded and thoroughly examined by Louise who, after much deliberation, awarded the grand prize of best overall bonnag to Ted Williams, who also took home the award for the gentleman’s category.

Helen Robinson won the prize for best ladies bonnag, while Vanessa Callin took home the prize for best gluten-free.

The youngest entrant, Breeshey Wade, six, won the junior trophy with her creation, and chef Debbie Whittaker from ’Greens’ cafe in St John’s won the prize for best commercially-made bonnag.

Louise said she was impressed with the overall quality of baking, which made the task of choosing a winner all the more difficult ’There hasn’t been one that I haven’t liked, which is a good sign,’ said Louise.

’But the right one just jumps out at you. I am also a qualified wine judge, which is actually quite a nice thing to do, and you have to choose the same sort of things as this.

’Only with this competition I’ll be sober at the end of the night!

’You have to eat a hefty enough chunk of each one to taste it properly, and I hope that I got it right and the right person has won.’

There is an ongoing debate about whether or not a traditional bonnag should include fruit, something which Louise had her own thought on.

’I did choose one class winner which had fruit in it, but all the rest were plain,’ she said.

’You have to look at the whole bonnag holistically, really.

’You have to gauge the texture, the weight of it, whether it has caught a little bit underneath and, obviously the taste.

’And then it is whether or not to have fruit in or not, which often proves to be a very contentious issue indeed.

’I do like mine a bit sweeter, I have to admit .

’The one I make is a bit more like a scone, as it has sugar and fruit in it.

’But with a bonnag, once you cover it with a bit of butter and a good bit of jam they can all be different and just as good as each other.

’It is all about personal preference at the end of the day, but I just hope I’ve chosen the right one!

’I don’t want to be chased out of Dalby later tonight.’

The night also saw a lively programme of entertainment, largely thanks to the efforts of Dot Tilbury and Geoff Corkish.

After much of the promised entertainment was unable to turn up at the last minute, poet Howard Caine and singer Paul Costain managed to drop what they were doing and run to Dalby to entertain the audience.

Paul joined with fellow singer Jane Corkill to sing a number of music hall songs, and Dot sang a number of her comedy numbers, with the highlight being a musical with the highlight being about the escape of Kush the red panda.

Following a huge supper of sandwiches and cakes, provided by the ’Slice of Dalby’ community kitchen team from St James Church, the committee behind the world championships presented cheques to the nominated charities, Mannin Sepsis and the Pahar Trust Isle of Man.