Lincolnshire plum loaf

    Lincolnshire plum loaf

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    About this recipe: This recipe has been passed down through eight generations of my family. It came to me on my 16th birthday as a gift of heritage and wisdom from my grandmother and I have enjoyed baking this recipe once a week for the past 5 years. I hope you enjoy it as much as I do. This is a really nice moist tea loaf and can be served hot or cold. Originally the recipe made 23 loaves but my grandmother and me have managed to work it for three.

    Serves: 30 

    • 950g (2 lb) self raising flour
    • 450g (1 lb) caster sugar
    • 450g (1 lb) margarine
    • 450g (1 lb) mixed fruit
    • 225g (8 oz) mixed peel
    • 4 large eggs
    • 2 tsp mixed spice
    • 1/2 bottle Camp Coffee
    • 200 - 400ml milk

    Prep:1hr  ›  Cook:3hr  ›  Ready in:4hr 

    1. Preheat the oven to 140 C / Gas mark 1. Line three loaf tins with greaseproof paper.
    2. In a large bowl, combine the flour and margarine and rub together until they resemble fine breadcrumbs. Add the fruit, mixed spice and sugar to the bowl and mix well.
    3. In a measuring jug, combine the 4 eggs and camp coffee and beat well, then add the milk till the entire mixture measures 600ml (1 pint).
    4. Add the milk mixture to the dry ingredients a little at a time until the batter is smooth. Stir a wish into the mixture while you're at it!
    5. Divide the mixture equally between the prepared tins. Bake in the centre of the oven for 3.5 to 4 hours until the top feels firm. Insert a knife into the centre; if the blade comes out clean it is ready.
    6. Leave in the tin until cooled as the loaves tend to break if you remove them warm. When cooled, enjoy with butter or cheese or just on its own. It is best enjoyed served with afternoon tea or coffee.
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