This is an old English recipe which could easily be a keks recipe in Poland.
- It can be called a tea bread as the dried fruits are soaked in tea.
- Why is it called plum bread when there are no plums?
- In England in the past, plum referred to all the different dried fruits.
- The usage of the word plum to mean dried fruits has dropped out of usage.
- 450g mix of currants, sultanas and raisins
- 200ml of hot, strong Earl Grey tea
- 170g soft brown sugar
- 25g melted butter
- 250g plain flour
- 2 teaspoons of baking powder
- Put the dried fruit and sugar into a bowl.
- Pour the tea over them and stir.
- Leave overnight.
- Pre-heat the oven to GM4 – 180°C.
- Line a large loaf tin or use a cake liner.
- Mix the flour with the baking powder.
- Mix the flour mixture into the dried fruit mixture.
- Stir in the melted butter.
- Spoon into the tin and smooth the top.
- Bake for 60 minutes – check after 50 minutes and cover with greaseproof paper if necessary to prevent burning.
- Leave to cool in the tin on a wire cake rack.
Served on Queen Anne, bone china tea plates