Traditional Lincolnshire Plum Bread

Soak dried fruits (raisins, currants, sultanas) in strong black tea overnight.

Make a yeast dough with bread flour, yeast, sugar, butter, and mixed spices.

Knead in the drained tea-soaked fruit until evenly distributed.

Let the dough rise until doubled in size.

Shape into loaves and place in tins, then let rise again.

Bake at 180°C for 45-50 minutes until hollow sounding when tapped.

Slice and serve with salted butter and traditionally with a slice of sharp cheddar cheese.