In a small cafe close to Lincoln Cathedral during a recent visit, we were introduced to the delights of Lincoln Plum Bread. Moist and packed with fruit, it was delicious. This recipe, adapted from BBC Good Food, is as close as we can get to the generous slices we enjoyed at the cafe.

Ingredients:

  • 250g prunes, stones removed, roughly chopped into halves or quarters
  • 150g dried fruit (any mix of sultanas, raisins or currants)
  • 150ml freshly-made tea (Earl Grey or whatever)
  • 450g strong bread flour, plus extra for flouring
  • 125ml milk
  • 6 tbsp soft brown sugar
  • 110g butter, melted, plus extra butter for greasing
  • 2 free-range eggs, beaten
  • 1½ tsp ground cinnamon
  • 1½ tsp ground mixed spice
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 15g dried yeast (usually 2 sachets dried yeast)
Mixed fruit soaking in tea

Method

  • Place the dried fruits into a bowl and pour over the Earl Grey tea. Mix well and set aside to soak for 10 minutes. Don’t soak the prunes! They should be very soft anyway.
  • Meanwhile, sift the flour into a large bowl. Prepare a large loaf tin by greasing and flouring the bottom and sides.
  • In a separate bowl, whisk together the milk, sugar, melted butter and eggs until well combined.
  • Add the spices, vanilla extract and salt and whisk again to combine. 
  • Add the dried yeast and whisk again to combine.
  • Add the sifted flour a little at a time and whisk until all of the flour has been incorporated into the mixture and the mixture comes together as a soft dough.
  • Strain the soaked dried fruits and discard the tea. Add the soaked fruits to the dough – don’t be tempted to mix using a machine at this point as the fruit will get squished.
Knead by hand to combine the fruits into the dough
  • Knead for 3-5 minutes, or until the dough is smooth and elastic and the fruits are well combined in the mixture. 
  • Transfer the dough to a clean bowl, cover with a clean tea towel and place in an oven at 40oC or set aside in a warm place, for 1-2 hours, or until doubled in size (proved). 
  • When the dough has doubled in size, turn it out onto a lightly floured work surface and knead briefly. Transfer the dough to a large loaf tin and set aside for a further hour to rise.
  • Preheat the oven to 190C/Gas 5.
  • When the dough has risen, bake in the oven for 40-50 minutes, or until golden-brown. Cover with foil for the first 30 minutes of baking.
  • Set aside to cool in the tin and try to be patient to allow to cool before slicing.

You can glaze the loaf with sugar water as it comes out of the oven. You can also split the dough into two and make two smaller loaves.

Serve sliced, with butter or as is, or in the Lincoln way, with some cheese! Also very good toasted.

Paul Kirk

We aim to post a new recipe each month. Do you have a favourite recipe you’d like to share? We know there are some skilled cooks/bakers/jam makers across the community – or even not so skilled, but have ‘your’ signature dish. Please get in touch by email (rhossilihwb.cymru@gmail.com) or contact Maggie or Isobel directly and we can chat about bringing your favourite recipe to life on the Hwb!