We discovered many different recipes for Lincolnshire Plum Bread while living in Boston for over 30 years.
This one was given to us 20 years ago by an elderly lady who had made it all her life. We have found it reliable and delicious. Recently we were inspired to use Shipton`s Fig, Spelt and Pumpkin Seed Flour whose subtle flavours add an extra dimension.. Incidentally traditional Lincolnshire Plum Bread never contains plums!
1 Teacup cold tea (black or Earl Grey)
1 Teacup of Soft Brown Sugar
3/4 lb Mixed Dried Fruit
1 Well beaten egg
2 Teacups of Shiptons Fig, Spelt and Pumpkin Seed Flour with 3 tsps baking powder ( Self Raising Flour is also OK)
1 Teaspoon of Mixed Spice.
A few chopped walnuts.
Put cold tea, sugar and fruit in a mixing bowl and leave to soak overnight. Add beaten egg, flour, spice and nuts. Mix well. Line a 1lb loaf tin and insert the mixture,spread evenly.
Bake in a preheated oven 150 degree C fan for approx 90 mins.
Cool on a wire rack and serve sliced with butter . Also nice with cheese. Improves if kept in an airtight tin for a day or two before serving.
Added by: Derek Thomas Turner
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers