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Lincolnshire Plum Bread

Lincolnshire Plum Bread

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.

Lincolnshire Plum Bread

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)

Instructions

1

Preheat the oven to 120°C/250°F/Gas 1⁄2 and butter and strip line a 900g (2lb) loaf tin along the base and up the short sides.

2

Cream the butter and sugar until light and fluffy. Beat in the eggs and brandy.

3

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 and then remove and slice for serving. Butter the slices if you prefer.

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