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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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