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Lincolnshire Plum Bread
Emily Davenport
12 servings
15 minutes
241
British
Baking, Cakes
Tea breads feature a great deal in our national repertoire of recipes and Lincolnshire Plum Bread is one of the best, an adaptation from a recipe from The George at Stamford. It hardly needs buttering. Recipe from Around Britain Cookbook.
Ingredients
- Butter 110g (4oz)
- Demerara sugar 110g (4oz)
- Eggs 2
- Brandy 1 tbsp
- Self-raising flour 200g (7oz)
- Ground cinnamon 1 tsp
- Mixed spice ½ tsp
- Ready-to-eat prunes 110g (4oz), chopped
- Currants 110g (4oz)
- Sultanas 110g (4oz)
- Find this recipe in the Around Britain Cookbook
Directions
- Preheat oven to 120°C/250°F/Gas ½. Butter and strip line a 900g (2lb) loaf tin along the base and up the short sides.
- Cream the butter and sugar until light and fluffy. Add the gravy browning and beat in the eggs and brandy.
- Sift and fold in the dry ingredients, then stir in the fruit. Spoon the mixture into the loaf tin and smooth the top. Bake for 2 hours then check and cook another 15-30 minutes. Cool in the tin then remove and slice for serving. Butter the slices if you prefer.
1 comment
Sadly the instructions for the recipes not match the ingredients.