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.