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Product Description

Finest self raising flour. Ideal for sponges scones and cakes.

Product Information

Nutrition

Reviews

Customer Reviews

5.0 out of 5

2 customers reviewed this product Average rating 5.0

Sort by: Newest Highest rated Lowest rated Most helpful

Rating: 5 star out of 5

20 June 2011

4 of 4 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.

winelover

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Rating: 5 star out of 5

06 June 2010

4 of 4 found this review helpful.

successful baking

I have found this flour makes light cakes and scones. Excellent product.

jocund

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Recipes

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

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

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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