Winteringham Village Recipes
Lincolnshire Plum Bread

Delicious home-cooked recipes suggested by the villagers of Winteringham, Lincolnshire

Banner photograph by Ken Jacobs ©2007

 

Lincolnshire Plum Bread

Imperial measures version - for metric, click here
(an old Winteringham recipe sent in by Christine Hammond)

 

2 lbs mixed dried fruit

2 cups brown sugar

2 cups strong cold tea

4 cups SR Flour

2 or 3 eggs

Soak the mixed dried fruit brown sugar overnight in a basin with the 2 cups of strong cold tea.

 

Next day, mix in the 4 cups of self-raising flour and the 2 or 3 beaten eggs. 

 

Put into greased and floured loaf tins.

Bake at 150 C (300 F; gas mark 2) for approximately  2 hours.   

 

Leave to cool in loaf tins.

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