Lincolnshire Plum Bread and Chine
I was born in Lincolnshire and most of my relatives live in that fair county so I am well versed in some of the local delicacies such as Lincolnshire Plum Bread and Chine. So was very pleased just recently to locatey from my butchers a little bit of Plum Bread and served this with some nice strong cheese. It was a little pricy but it was very good. A Bit of a treat really and something we used to have on a regular basis, especially at my Nan's. As a result I wenty mosying through my numerous cookbooks I located this recipe which comes from a recipe book sold in aid of and contributed to by members of the public. Needless to say its all Lincolnshire recipes. I am going to give it a try this weekend to see how it turns out.
Ingredients
3lbs self-raising flour
2lbs currants
1lb sultanas
2lbs moist brown sugar
1/4 lb mixed peel
1/4 lb cherries
1/2 lb butter or margarine
1/2 lb lard
5 eggs
1 tablespoon of rum
water to mix
This quantity will make 2 large or 4 small loaves
Cream fats and sugar together. Mix in all the ingredients, mixing and combining together well. Put into tins and bake in a moderate oven (Gas mark 4, 350 degrees F, 150 degrees C for 2 1/4 hours. It improves with keeping, so make at least 2 to 3 weeks before cutting. I store these in tins, but you can freeze them as well.
This is lovely served with wedges of cheddar and a nice crisp apple or can be used as a base for a bread and butter pudding. Make the most of what you have and use it how you will.
So I will see how I get on.
Chine is a local Lincolnshire speciality which is a salted pork stuffed with herbs (usually parsley)
I found the following link for a recipe for the Chine here.
http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=1039
So I will see how I get on.
Chine is a local Lincolnshire speciality which is a salted pork stuffed with herbs (usually parsley)
I found the following link for a recipe for the Chine here.
http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=1039
Updated version of traditional Lincolnshire Chine Traditional Lincolnshire Chine
Updated version using collar bacon link here Collar Bacon Chine
We used to have this on highdays and holidays and I have a few slices to have in the next few days. OH is not keen, but the rest of my family like it.
Are there any local specialities near where you live.
Take care
Pattypan
xx
We used to have this on highdays and holidays and I have a few slices to have in the next few days. OH is not keen, but the rest of my family like it.
Are there any local specialities near where you live.
Take care
Pattypan
xx
Yay for Lincolnshireplum loaf!!! I live in Lincilnshire so this is my local food. Love the stuff ( but shockingly have never made it...)
ReplyDeleteHi Dom
ReplyDeleteYou came back then! Only teasing. My family has lived in all parts of Lincolnshire (according to my family tree quite surprised me when I found out).
A bit of plum loaf served with a lump of cheese and an apple was de rigeur - plain simple food but oh so good. The recipe came from a book of recipes contributed to by local people throughout Lincolnshire to raise funds for the St John's Ambulance fund. So it comes from the household of a Lincolnshire housewife.
Come Christmas we have a tradition of what was referred to as a plum loaf that originally had yeast in but that is slightly different and not what most people would know as plum loaf. Will pop a post up about it shortly as it needs a couple of weeks to mature in foil before using. My Nan originally made this for everyone as part of the Christmas Hamper along with my Christmas cake soaked in Whisky, but now my Mum makes it and I make my own Christmas cake(s).
Take care and thanks for popping by.
Pattypan
x
Mmmm - plum bread and chine. How I miss them. Oh!! and PROPER Lincolnshire sausages not the rubbish the butchers and supermarkets sell as Lincolnshire sauage up here. We used to stock up and freeze them (not the chine) when we went over to see mum and dad, but they are no longer with us sadly and the petrol and travel costs are atronomical. Let us know how authentic you think the recipe is and I'll try it myself.
ReplyDeleteI'm a Lincolnshire yellow belly too. My auntie always put vinegar in her plum bread mix. Wish I had all her recipes she was a fantastic cook.
ReplyDeletePlum bread, cheese apple and grapes....food of the gods.