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Lincolnshire Plum Bread


Lincolnshire Mobile Kitchen dish ...

Serves 6 to 8

Ingredients

  • 225g (8oz) prunes, roughly chopped
  • 50g (2oz) currants
  • 50g (2oz) sultanas
  • 150ml (5floz) earl grey tea
  • 450g (1lb) strong plain flour
  • 125ml (4½floz) milk
  • ½ tsp vanilla extract
  • 6 tbsp soft brown sugar
  • 110g (4oz) butter, melted
  • 2 eggs, beaten
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp ground allspice
  • ¼ tsp salt
  • 15g (½oz) dried yeast

Method

  1. Place the dried fruits into a bowl and pour over the Earl Grey tea.
  2. Mix well and leave to soak for 10 minutes.
  3. Sift the flour into a large bowl.
  4. Place the milk, sugar, butter and eggs into a separate bowl and whisk well to combine.
  5. Add the spices and vanilla extract, then add the yeast and whisk once more then pour onto the flour.
  6. Mix well to form a soft dough.
  7. Strain the fruits, discarding the tea then add to the dough and knead for 3-5 minutes until smooth and elastic.
  8. Place into a clean bowl, cover with a tea towel and leave to rise until doubled in size – about 1-2 hours.
  9. Remove from the bowl and knead lightly to knock out the air.
  10. Place into a large loaf tin and leave to rise for another hour.
  11. Preheat the oven to 190C/375F/Gas 5.
  12. Place the tin into the oven and bake for 40-50 minutes until golden and risen.
  13. Allow to cool before slicing.
  14. Serve with butter and cheese.
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