Lincolnshire Plum Bread

Plum bread is another traditional dish. In Lincolnshire this is a fruited tea bread, often made from yeasted dough. "Plumming" is an old term for sun-ripening and drying soft fruit - so the "plums" are rasins and sultanas. Serve sliced and well buttered, with a piece of Lincolnshire Poacher cheese.

We often stock Botham's Plum bread, so do ask us for it!

How to make Lincolnshire Plum Bread

If you would like to try a traditional-home made approach, here's a favourite recipe of ours:

Pre-heat an oven to 150 deg C (300 deg. F, gas mark 2). Grease three 1 lb loaf tins with a little margarine and line the tins with greaseproof paper.

Slowly melt the sugar, water, margarine and treacle in a saucepan - do not let them boil or you will make toffee! Whisk the eggs lightly and add the cherries and mixed fruit, then add the mixture to the saucepan. Gently stir in the flour, then pour the mixture into the loaf tins. Bake them in the oven for 1½ hours.

Turn the loaves out of the tins when they are cooked, and allow them to cool. Slice them when cold, and serve them spread with butter and a cup of English tea!

David and Jayne Irons trading as Village Stores. 2 Grasby Road, Great Limber Grimsby DN37 8LB, and 7 St Martins Place Keelby, Grimsby DN41 8EA

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