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Marriage's Finest Self Raising Flour 1.5kg

3.7 out of 5 (6)

4 out of 6 customers would recommend this product to a friend.

Suitable for vegetarians

£1.79

Price per kg: £1.19

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Product Description

Finest self raising flour. Ideal for sponges scones and cakes.
The Marriage Family
W & H Marriage & Sons Ltd has been milling flour in Essex since 1824.

Marriage's was founded by twins William and Henry nearly 200 years ago. Today the fifth and sixth generations of the Marriage family continue the milling tradition. We source the best wheat, much of it from farmers within 30 miles of Chelmer Mills (pictured above), including our own arable farms. Our flour is produced using a combination of the traditional techniques we have trusted for generations and the best modern milling technology.

Marriage's range includes Organic, Speciality and Stoneground flours.
Visit www.flour.co.uk for more recipes

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Product Information

Categories


Brand

Marriage's

Storage

Store in a cool dry place.

Recipes

Victoria Sandwich
Preparation Time 20 minutes
Baking Time 25 minutes
Makes 1 Large Cake

Ingredients
Sponge Cake
225g Fines Self Raising flour
225g unsalted butter, at room temperature
225g caster sugar
3 large free-range eggs
1/2 teaspoon vanilla essence

Filling
4 rounded tablespoons of good jam: raspberry, strawberry or blackberry
200g berries: raspberries, strawberries or blackberries
150ml double or whipping cream, chilled
2 x 20.5cm/8inch sandwich tins, greased and based-lined

Method
1. Heat the oven to 160°C fan/180°C/350°F/ Gas 4.
2. Put the soft butter and sugar into a bowl and beat until very light and creamy. Beat the eggs and vanilla with a fork then gradually beat into the butter mixture, beating well after each addition. Sift the flour onto the mixture and carefully fold in with a large metal spoon.
3. Divide the mixture between the two lined tins and spread evenly. Bake in the heated oven for 20-25 minutes or until a light golden brown and the sponge spring back when gently pressed.
4. Run a round-bladed knife around the side of the tins to loosen the sponges then turn out on a wire rack and leave to cool completely.
5. Set one sponge upside down on a serving plate and spread with the jam. Top with the berries. Whip the cream until it thickens and stands in soft peaks. Spread the cream over the berries then gently place the second sponge on top and press down to sandwich the cakes.
6. Dust with icing sugar. Store in an airtight container in the fridge and eat within two days.

Recipe Tip
For individual cakes divide the mixture into mini Victoria sandwich tins or small metal pudding basins.

Manufacturer

W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.

Package Type

Bag - Paper

Recycling Information

Packing - Recyclable

Nutrition

Ingredients

Allergy Advice: For allergens see highlighted ingredients

Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Raising Agents (Sodium Bicarbonate E500, Calcium Phosphate E341(i))

Nutritional Data

Typical ValuesPer 100g
Energy 344kcal
1457kj
Fat 1.1g
of which saturates 0.3g
Carbohydrate 73g
of which sugars 2.1g
Fibre 3.2g
Protein 12g
Salt 0.9g

Reviews

Customer Reviews

3.7 out of 5

6 customers reviewed this product Average rating 3.7

4 out of 6 customers would recommend this product to a friend.

Rating: 1 star out of 5

Unpleasant Taste

This flour had a very unpleasant taste, almost rancid. I like Marriages, as they are a local company, and I haven't had problems before, but I don't think I would risk buying this product again.

Rating: 1 star out of 5

funny after taste

Have baked a batch of cookies & a cake (both things I make regularly) this flour had an aftertaste I don't enjoy.

Rating: 5 star out of 5

1 of 1 found this review helpful.

Excellent quality

Very fine good quality flour which makes rylan light cakes and scones.

Rating: 5 star out of 5

2 of 2 found this review helpful.

Cakes taste better sponge is finer

My mother bakes lots of cakes and buys this every time, since discovering the sponge is very light.

Rating: 5 star out of 5

6 of 6 found this review helpful.

makes a lovely cake

I used this for a victoria sponge and it came out beautifully moist with a fine crumb. I highly recommend.

Recipes

Chocolate & Orange Battenburg

Chocolate & Orange Battenburg

This tasty variation on the traditional pink and white battenburg cake pairs chocolate and orange. The recipes requires a little effort, however the result is more than worth it! You'll find more delicious recipes like this one in Olive Magazine.

1 hr 15 mins

Bergamot Cupcakes with Buttercream Icing

Bergamot Cupcakes with Buttercream Icing

Add a fragrant twist to a classic cupcake with the addition of our beautiful Calabrian bergamots

35 mins

Last-Minute Christmas Cake

Last-Minute Christmas Cake

An easy, simple recipe with few ingredients; this cake has all the smells and flavours of a traditional well-matured Christmas cake yet can be made just a day or so before cutting and won't disappoint. The secret is to use a jar of really good mincemeat - either homemade or the best you can find - as the matured fruit and nut mixture will be plump and moist and full of spices and, if you're lucky, spirit. The top can be left plain, scattered with granulated sugar or brushed with melted apricot jam then decorated with nuts.

1 hr 30 mins

Christmas Cake

Christmas Cake

Rich, dense and fruity, this is a Christmas cake in the best tradition. Top up the booze as much you like (or dare!). As ingredients, I’ve gone for Columbian Blacktail eggs because they really add to that richness; Marriage’s extra fine self-raising flour – you’ll find it hard to beat their quality; and Dr Oetker Ready to Roll icing, as it’s just so much easier than making your own!

4 hrs

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