M&S British Caster Sugar

M&S British Caster Sugar

Proudly British caster sugar, perfect for using in baking or for making great meringues. Perfect for sprinkling over berries to enhance their natural sweetness.

All of our white sugars are made from British sugar beets grown and produced in East Anglia.

For baking & great for meringues, Proudly British Sugar, Ingredients for Cooks

For more recipe ideas visit: www.marksandspencer.com/homebaking

United Kingdom

Cook's Tip
Sprinkle over berries to enhance natural sweetness.

Bag

Full Product Name:
Caster sugar

Storage:
For Best Before End, see side of pack. Store in a cool, dry place, away from sunlight. Once opened, store in an airtight container.

Origin:
Made in the UK

Additional Information:
Bag - Recycle

© Marks and Spencer plc

M&S

M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food… This is M&S Food.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com

Victoria Sponge
Serves 6-8
Create a perfectly light Victoria sponge and slather with buttercream & jam for afternoon tea.

225g Unsalted Butter
4 Eggs
225g Self-Raising Flour
225g Caster Sugar
1 tsp Vanilla Extract

Oven 180°C / Fan 160°C / Gas Mark 4

1. Grease and line 2 loose-bottomed 20cm/8" sandwich tins.
2. Preheat the oven to 180°C/ Fan 160°C/Gas Mark 4.
3. Place softened butter, sugar and vanilla extract in a bowl and cream until white and fluffy.
4. Crack the eggs into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.
5. Sift half the flour, gently fold into the mixture with a metal spoon and repeat until all the flour is completely incorporated.
6. Divide the mixture evenly between the lined sandwich tins. Bake for 30 minutes, or until well risen and golden. The tops of the cakes should spring back when ready. Remove from the tins and allow to cool.