Plum Bread in a Hurry
MAKING TIME: 5 minutes
BAKING TIME: 35 minutes
Lincolnshire plum bread is a rich, yeast-based loaf, traditionally made at Christmas with dried fruit. Packed with prunes that have been soaked in apple juice to rejuvenate their plumminess, this is my speedy twist on an old recipe. This is delicious eaten warm, thickly spread with butter!
- 250g prunes, roughly chopped
- 160ml apple juice
- 1 large egg
- 225g self-raising flour
- 1 tsp mixed spice
- pinch of salt
- 1 tbsp demerara sugar, for sprinkling
1. Preheat the oven to 180°C (350°F/Gas 4) and line a 2-lb loaf tin with non-stick baking paper or use a loaf tin liner.
2. Put the chopped prunes (I chop each prune into roughly 3 slices) in a large bowl and pour over the apple juice. Heat in the microwave for 1 minute on high or in a small pan over a medium heat.
3. Remove the bowl from the microwave, add all the remaining ingredients, except the demerara sugar, and stir well to combine.
4. Scrape the mixture into the prepared tin, sprinkle over the Demerara sugar and bake in the preheated oven for about 35 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.