A few years ago, Pete Welbourne 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
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.
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
Download a copy of Welbourne Bakery's Leaflet about Plum Bread