Allinson's Plain Wholemeal Baking Flour

Sifters, Stirrers and Rollers, We Know Nothing Compares to Homemade.
Prepare Your Surface, Awaken the Possibilities and Get Ready to Delight.
As You Pull Your Bake Out of the Oven and the Warming Aroma Travels Through Your Home, You Know this Bake will be One to be Proud of.

Quality Ingredients, Better Baking Every Time, Suitable for vegetarians and vegans

Make this fruity & moist banana & peach cake at Bakingmad.com/bread

Bag

Bag - Paper - Widely Recycled

Full Product Name:
Wholemeal Wheat Flour.

Storage:
Best Before End: See top of pack.
Store in a cool dry place.

Additional Information:
FSC - FSC® Mix, Paper, FSC® C008015

Widely Recycled

Wholemeal Wheat Flour

May Contain Soya, Contains Wheat
May contain Soya.

Suitable for Vegans; Suitable for Vegetarians

Allinson's

Have you tried Allinson's Self Raising Wholemeal

Allinson's Flour,
Western House,
Lynchwood,
Peterborough,
PE2 6FZ.

If you'd like to contact us about our products, please visit: www.allinsonflour.co.uk
Or write to us at:
Allinson's Flour,
Western House,
Lynchwood,
Peterborough,
PE2 6FZ.

Rhubarb & Custard Tarts
A classic flavour combination!
The perfect make ahead pudding for home entertaining and baked in just 15 minutes plus prep time!

Pastry Ingredients
150g Allinson Wholemeal Plain Flour
75g Chilled Diced Butter
50g Billington's Unrefined Golden Icing Sugar
2 Large Egg Yolks

Filling Ingredients
150g Billington's Unrefined Golden Caster Sugar
250g Sliced Rhubarb
150ml Double Cream
1tbsp Lemon Juice
1 Large Egg
2 Large Egg Yolks
1 hour preparation time, serves 6

Method
1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the flour and butter into a processor, whizz until the mixture resembles crumbs. Add the golden icing sugar, whizz for a few seconds, then add the egg yolks and pulse until the mixture just holds together but doesn't quite form a ball.
2. Tip the dough onto a lightly floured surface. Knead gently into a ball, wrap in cling film and chill for 20 minutes.
3. Grease a non-stick baking sheet. Spread the rhubarb over this, sprinkle with 25g of the golden caster sugar and lemon juice. Roast the rhubarb for 10 minutes until slightly softened.
4. Grease and flour 6 tartlet tins. Roll out the pastry on a lightly floured surface and line the tins, pushing into the edges. Trim off the excess and chill for 15 mins.
5. Line the pastry cases with greaseproof paper and baking beans. Bake the pastry cases for 10 minutes. Remove the paper and baking beans and bake for 5 more minutes until the pastry base is firm.
6. Mix together the cream, eggs and remaining golden caster sugar in a jug. Divide the rhubarb between the pastry cases, arrange on a baking tray and carefully pour in the egg mixture. Reduce the oven temperature to 170°C/fan 150°C/gas mark 3 and bake the tarts for 15 minutes or until the filling is just firm.