Lincolnshire Plum Bread:
A Fabulous Festive Fruit Bread and Random Recipe
One of the comments I see lots of new bloggers saying over and over again, is how do they get noticed and generate comments as well as engage with the rest of the blogging community on their blogs; well, I felt just the same when I started last year – I plugged away everyday, writing and sharing recipes with lots of photos, and I received the sum token of NO comments with traffic peaking at about 20 to 30 visits a day! It’s demoralising and enough to stop anyone writing – but, I didn’t stop, I carried on doing what I love best, writing, taking photos and creating (as well as sharing) delicious recipes, it became like a daily diary for me, which is why I still tend to post every day even now. I became isolated in my little “blogging world” and only wrote for me, which, is just fine too of course. But, if you DO want to engage in the food blogging world and become well-known, then you can’t just sit in your “ivory tower” as I did for the first few months, lamenting the lack of comments and feeling unloved and unnoticed, you have to GO out there and ENGAGE with other bloggers too! It’s simple when you think about it, who is going to notice you, no matter how good you may be, when there are THOUSANDS of already well established and popular blogs out there? Rhetorical question I know, but a valid one nevertheless.
So, I started to read more blogs, and I discovered lots of new and interesting ones, as well as some lovely people – they then started to “notice” me, and all of a sudden my comments page was filling up daily, plus my traffic increased! One of the other things that I noticed, after I left the confines of my own little world, were Blogging Challenges; food and recipe events (usually run monthly) hosted by other food bloggers, events where you could join in and share your recipes and thoughts. One of the FIRST challenges I discovered was Random Recipes, hosted and run by the Dashing Dom over at Belleau Kitchen, so I JUMPED right in with both feet and joined up! The rest is history, as they say, and I still enter his challenge every month, as it remains one of my favourites, along with my own two challenges of course - Tea Time Treats and Herbs on Saturday. I am digressing from the matter in hand I know, but the point I am making is this, if you want to be noticed then JOIN IN with the rest of the community! And so back to today, and my random recipe, Lincolnshire Plum Bread, which is my entry to Dom’s Random Recipes #22 Random Birthday Number challenge for November.
Dom asked us to refer to our birthday date as the number we should use to randomly to pick our book – my fingers didn’t have to do much walking along my bookcase before I came upon my random book, as it was number five, my birthday is the 5th of May, so number five it was, which, was England’s Heritage Food and Cooking Book, and a favourite book of mine, so I was very pleased! Opening the page randomly fell on page 232, which revealed a recipe I had been planning to make for the last two to three months, Lincolnshire Plum Bread; curiously enough, the recipe originates from Lincolnshire, where Dom and the Viking live! Kismet!
When it came to following the recipe, I must admit to going a little “off piste” as I wanted to try out a recipe that I found on a scrap of paper, that was hidden in an old cookbook that I bought from a second-hand book shop; so, I combined the two recipes and the result was FOUR luscious fruited loaves, one for now and three for Christmas, as I popped the remaining three loaves into the freezer! This recipe has been claimed as my own now, as I was DELIGHTED with the results of my mix-and-match recipe techniques, and the three remaining loaves will come in handy for the festive tea time table, as well as gifts too.
Lincolnshire Plum Bread is traditionally baked for Christmas in Lincolnshire, although you will see it all year round in Bakeries throughout the region. It is a delicious when served warm with butter, or with a slice of cheese, similar to the Yorkshire way of serving Christmas Cake. Served today as a breakfast bread, or with tea, this regional speciality probably dates back many centuries, the clue being the use of the word plum to describe the dried fruits used in the product. Just as with plum pudding or plum cake, the plums mentioned in this recipe alludes to the dried fruit used in the bread, namely currants, raisins and sultanas. Whatever the history behind this fruited bread, all I know is that is gorgeous, and I love the slightly heavy consistency as well as the spice scented crumb, richly studded with fruit and peel. Think brioche, but heavier and with spice and fruit, and you have an idea of what this sweet bread is like. The recipe I am sharing below is my own concoction, but I was punctilious in my random selection of the recipe, so I hope Dom approves! That’s all for now, do call back later for more random musings, recipes and other lovely stuff I have to share with you! Happy Thanksgiving to all my chums across the pond, and see you all later, Karen
Plus, Laura’s theme for Calendar Cakes for November is BREAD, so I am entering this into her Calendar Cakes challenge this month!