Lincolnshire Plum Bread
A family
favourite for many years, this recipe is really easy and makes two loaves which
are delicious when sliced and buttered.
The loaves improve with keeping.
Ingredients
1 ½ lb (700g) S R flour
6oz (175g) butter or margarine
12oz (350g) soft brown sugar
1lb (450g) currants
8oz (225g) sultanas
2 – 4 oz (50 – 100g) glace cherries, quartered
2oz (50g) ground almonds (optional)
3 eggs, beaten
Milk to mix
Method
Grease and line 2 x c2lb loaf tins.
Preheat the oven to 150C 300F Gas 2-3
Rub the butter into the flour until it resembles fine breadcrumbs.
Stir in the sugar and fruit.
Mix in the eggs. Add milk if necessary until it is a soft dropping consistency.
Divide between the two tins and level the tops.
Bake for about 2 to 2 ½ hours.
Leave to cool in the tins for around 15 minutes before turning onto a wire cooling rack.
Wrap in greaseproof paper to store.
Variations
Add 1 – 2 teaspoons of mixed spice,
Use mixed dried fruit instead of the currants and sultanas,
Add the zest of a lemon or orange.
Ingredients
1 ½ lb (700g) S R flour
6oz (175g) butter or margarine
12oz (350g) soft brown sugar
1lb (450g) currants
8oz (225g) sultanas
2 – 4 oz (50 – 100g) glace cherries, quartered
2oz (50g) ground almonds (optional)
3 eggs, beaten
Milk to mix
Method
Grease and line 2 x c2lb loaf tins.
Preheat the oven to 150C 300F Gas 2-3
Rub the butter into the flour until it resembles fine breadcrumbs.
Stir in the sugar and fruit.
Mix in the eggs. Add milk if necessary until it is a soft dropping consistency.
Divide between the two tins and level the tops.
Bake for about 2 to 2 ½ hours.
Leave to cool in the tins for around 15 minutes before turning onto a wire cooling rack.
Wrap in greaseproof paper to store.
Variations
Add 1 – 2 teaspoons of mixed spice,
Use mixed dried fruit instead of the currants and sultanas,
Add the zest of a lemon or orange.