less than 30 mins
over 2 hours
Makes 1 loaf (6-8)
Hairy Bikers recipes
From The Hairy Bikers' Food Tour of Britain
Ingredients
- 225g/8oz prunes, pits removed, roughly chopped
- 50g/2oz currants
- 50g/2oz sultanas
- 150ml/5fl oz Earl Grey tea
- 450g/1lb strong plain flour, plus extra for flouring
- 125ml/4½fl oz milk
- 6 tbsp soft brown sugar
- 110g/4oz butter, melted, plus extra butter for greasing
- 2 free-range eggs, beaten
- 1½ tsp ground cinnamon
- 1½ tsp ground allspice
- ½ tsp vanilla extract
- ¼ tsp salt
- 15g/½oz dried yeast
To serve
- butter
- Lincolnshire cheese
Method
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Place the dried fruits into a bowl and pour over the Earl Grey tea. Mix well and set aside to soak for 10 minutes.
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Meanwhile, sift the flour into a large bowl. Prepare a large loaf tin by greasing and flouring the bottom and sides.
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In a separate bowl, whisk together the milk, sugar, melted butter and eggs until well combined.
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Add the spices, vanilla extract and salt and whisk again to combine.
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Add the dried yeast and whisk again to combine.
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Add the sifted flour a little at a time and whisk until all of the flour has been incorporated into the mixture and the mixture comes together as a soft dough.
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Strain the soaked dried fruits and discard the tea. Add the soaked fruits to the dough and knead for 3-5 minutes, or until the dough is smooth and elastic and the fruits are well combined in the mixture.
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Transfer the dough to a clean bowl, cover with a clean tea towel and set aside in a warm place for 1-2 hours, or until doubled in size (proved).
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When the dough has doubled in size, turn it out onto a lightly floured work surface and knead briefly. Transfer the dough to a large loaf tin and set aside for a further hour to rise.
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Preheat the oven to 190C/375F/Gas 5.
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When the dough has risen, bake in the oven for 40-50 minutes, or until golden-brown. Set aside to cool in the tin.
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Allow to cool before slicing.
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To serve, cut the plum bread into slices and serve with butter and cheese.