Lincolnshire Plum Bread recipe
information
"Plum" is an old english word for mixed fruit.
ingredients
3 x 1 lb loaf tins
greaseproof paper
1 1/4 cup (250 g) 9 oz white granulated sugar
350 ml (1 1/2 cup) water
225 g margarine
60 ml (1 tablespoon) black treacle (molasses)
2 standard eggs
112 g glace cherries
675 g mixed dried fruit
3 1/2 cup (1 lb) 450 g self raising (self rising) flour
greaseproof paper
1 1/4 cup (250 g) 9 oz white granulated sugar
350 ml (1 1/2 cup) water
225 g margarine
60 ml (1 tablespoon) black treacle (molasses)
2 standard eggs
112 g glace cherries
675 g mixed dried fruit
3 1/2 cup (1 lb) 450 g self raising (self rising) flour
method
to make plum bread
1. Pre-heat an oven to 150°C (300°F) gas mark 2.2. Grease 3 x 1 lb loaf tins with a little margarine and line the tins with greaseproof paper.
3. Slowly melt the sugar, water, margarine and treacle in a saucepan; do not let them boil or you will make toffee!
4. Whisk the eggs lightly and add the cherries and mixed fruit, then add the mixture to the saucepan.
5. Gently stir in the flour, then pour the mixture into the loaf tins.
6. Bake them in the oven for 1 1/2 hours.
7. Turn the loaves out of the tins when they are cooked, and allow them to cool.
8. Slice them when cold, and serve them spread with butter
serving amount
makes 3 loaves
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
