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.
Butter 110g (4oz)
Demerara sugar 110g (4oz)
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)
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.
Cream the butter and sugar until light and fluffy. 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 and then remove and slice for serving. Butter the slices if you prefer.