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.
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.
If you haven’t got ready-to-eat prunes, soak dried prunes in warm water and stone them. The best way to do this is to snip them with scissors. The cake is best kept a week in an airtight tin or wrapped in foil.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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