M&S Self Raising Flour

M&S Self Raising Flour

A cupboard staple, our self raising flour is perfect for making softly risen light sponges, cookies, muffins and scones. Made from wheat flour.

Baker's tip: Looking for something more indulgent? Replace 2 tbsp of flour with cocoa powder for the perfect chocolate sponge.

Bigger Pack, Better Value, Everyday Flour, Perfect for Softly Risen Bakes & Cakes, Makes light sponges, cookies, muffins & scones, Made from Wheat Flour

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

United Kingdom

Baker's Tip
Looking for something more indulgent?
Replace 2 tbsp of flour with cocoa powder for the perfect chocolate sponge.

Bag

Bag - Recycle

Full Product Name:
Self-raising wheat flour

Storage:
For best before, see top of pack.
Once opened, store in an airtight container.

Additional Information:
© Marks and Spencer plc

Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Raising Agent: Mono Calcium Phosphate, E500 (ii) Sodium Hydrogen Carbonate

Contains Cereals Containing Gluten, Contains Wheat

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

Classic Victoria Sponge
Serves 6-8
Create a perfectly light Victoria sponge and slather with buttercream and 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.