Lincolnshire Mobile Kitchen dish ...


  • 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


  • 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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