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You will find this traditional fruit loaf for sale in many Lincolnshire bakeries. Lincolnshire Plum Bread is a delicious treat which can be sliced and served with cheese or eaten on its own. Although it is called 'Plum Bread' there are no actual plums in the recipe, the term simply refers to the dried fruit filling.
Ingredients for Old Lincolnshire Plum Bread
- 110 grams (4 oz) lard,
- 110 grams (4 oz) cooking margarine,
- 900 grams (2 lb) plain flour,
- 25 grams (1 oz) yeast,
- 350 grams (12 oz) sugar,
- 225 grams (8 oz) currants,
- 225 grams (8 oz) raisins,
- 225 grams (8 oz) sultanas,
- 110 grams (4 oz) mixed peal,
- 2 eggs (beaten),
- pinch mixed spice,
- 1 teaspoon salt,
- milk
How to Make Old Lincolnshire Plum Bread
- Soak the dried fruit (currants, raisins, sultanas)
for about an hour in cold water or tea to plump them
up, then leave to drain in a colander.
- Rub the fat into the flour and add in the salt and mixed spices.
- Mix the yeast with a little water and sugar and allow to ferment.
- Mix the drained fruit with the sugar and peel and add into the flour mixture.
- Add the yeast, eggs and a little milk and mix into a soft dough.
- Knead the mixture and allow it to rise for three hours.
- Greased and line four 1 lb cake tins and spread the mixture between them and leave to rise.
- Bake in a preheated oven at 200°C (400°F / gas mark 6) for 1 hour.
Serving Suggestions
Slice and serve warm with butter and a slice of cheddar cheese.
Other recipes to try: Bakewell
Pudding | Coventry Godcakes | Recipes
Index
Recipe - Traditional
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