Site optimised for 1024 x 768 resolution
Lincolnshire Plum Bread by Pete
Welbourne
from R.P. Davidson,
Cheese Factor,
of Chesterfield
Pete Welbourne's Lincolnshire Plum Bread
Pete Welbourne has
recently retired from Welbourne's Bakery in Navenby, Lincolnshire, a
family
business dating back well over a century. Pete's grandfather, Cornelius
Welbourne, started making Lincolnshire Plum Bread over 112 years ago
and the
recipe has changed only once since then, replacing lard with vegetable
fat.
Although Pete has retired from the full-time running of the bakery, he
has
retained the manufacturing, selling and distribution of the family's
Lincolnshire Plum Bread.
Despite being called Plum Bread, it does not actually contain plum, but
raisins, currants and diced peel. Historically, drying fruit was known
as
"pluming", hence the name.
Welbourne's Lincolnshire Plum Bread has a long shelf life of 3 months
and
does not need refrigerating. Indeed some say it improves with keeping.
Once
opened, it will retain it's texture and moistness as long as it is kept
enclosed in an appropriate container.
Pete will be appearing at some of the food festivals we attend this
year.
Please see our home page for details of the fairs.
Why does such a bread appear on a Cheese website ?
Welbourne's Lincolnshire Plum Bread is excellent served with butter and / or cheese. The subtle sweetness and texture of the bread blend so well with classic cheeses, especially such as Stilton. Also try it toasted and sprinkled with crumbled cheese.
The Welbourne Bakery
38 High Street
Navenby Lincolnshire
LN5 0DZ
Download a copy of Welbourne Bakery's Leaflet about Plum Bread