From the Kitchen: Lincolnshire Plum Bread
Found at every respectable tearoom in its namesake region of England, this delicious loaf is packed with plum - referring not to the stonefruit, but to tea-soaked currants, sultanas, and orange peel.
Welbourne's Bakery has been around since 1896 and makes the most famous plum bread in the region of Lincolnshire, England (with the sweetest slogan of often buttered - never bettered).
Made from an old family recipe, they have only changed their recipe once in the past 118 years, replacing the lard with vegetable fat so that vegetarians can enjoy it too.
I have tried to track down the original recipe, though I think it is kept under lock and key. People travel for miles to pick up a loaf. The recipe below is not Welbourne’s, although it’s delicious. Top this with a hefty slice of Lincolnshire poacher cheese (or, a good sharp cheddar.)
YIELDS 12 Servings
PREP TIME 1 hour 20 mins COOK TIME 1 hour TOTAL TIME 2 hours 20 mins
1 stick unsalted chilled butter (113 grams)
450g all-purpose flour
3 tbsp instant yeast
3/4 cup white sugar
3/4 cup currants
3/4 cup raisins
3/4 cup sultanas
3/4 cup mixed peel (candied peel, homemade version here)
1 egg
pinch mixed spice
1/2 tsp salt
1 Soak the dried fruit in enough water to cover. For extra flavor, brew tea, let cool a little, and use it in place of the water. Soak for an hour, then leave to drain in a colander.
2 Cut the chilled butter into squares and then using your fingers, rub the butter into the flour until it resembles breadcrumbs. Add in the salt and the mixed spices.
3 Mix the yeast into a little warm water with 1 tsp of the sugar and leave until it bubbles.
4 Mix the drained fruit with the sugar and peel, then mix into the flour.
5 Mix in the yeast, egg, and a dash of milk. Start mixing, and keep adding dashes of milk until it all comes together in a soft dough. Make sure to add slowly and mix thoroughly after, so you don’t end up adding too much milk. The volume of liquid you require will be different depending on your local flour varieties.
6 Knead the mixture until it comes together in a smooth bowl. Split into two, and shape each into a log. Grease two standard loaf pans, and preheat the oven to 200°C (400°F).
7 Bake for 1 hour, and then serve with butter or slices of sharp cheddar.