Marriage's Organic Light Brown Self Raising Flour

With the nutty flavour of wholemeal, but the easy handing of white, this nutritious brown organic flour makes for well risen bakes every time.

Milling Quality Flour Since 1824, Lighter Than Wholemeal, More Fibre Than White, For Sponges, Cakes, Scones & Muffins, Source of Fibre

Visit WWW.FLOUR.CO.UK for more recipes

United Kingdom

Flour is a raw ingredient and must be thoroughly cooked or baked before eating.

Bag

Storage:
Store in a cool, dry place.
Once opened, store in an airtight container.
Best before see top of pack.

Additional Information:
EU/Non-EU Agriculture
UK/Non-UK Agriculture

Organic Food Federation

Organic Flour (Organic Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin, Folic Acid), Raising Agents (Sodium Bicarbonate, Calcium Phosphate)

Organic

W & H Marriage

Expertly Milled Flour Since 1824
Using proven techniques and traditions passed down through six generations, our family has been milling quality flour in Essex for 200 years. Your partner in the perfect bake, Marriage's was founded by twins William and Henry Marriage. They knew that consistent, quality baking requires the same passion mirrored in our milling process, which blends modern techniques with time-honoured expertise.
We source only the highest-grade wheat from organically certified farms for this flour. Supporting sustainability, wildlife, and soil fertility, we have been milling organic wheat for over 50 years.
This special flour is made by milling white flour, then adding a proportion of wheat bran back in. This flour retains the wholemeal flavour, but is as easy to use as white flour, with a lighter texture and colour than wholemeal.
The result is performance that both professionals and home bakers can rely on, delivering light, fluffy sponges, delicious scones, and well risen cakes every bake.

Marriage's Range includes Organic, Speciality and Stoneground flours.

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

Guarantee
This product should reach you in perfect condition. If you are not entirely satisfied, please return it with the packaging. Your statutory rights remain unaffected by this guarantee.
W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.
01245 354455
WWW.FLOUR.CO.UK

Sticky Toffee Cupcakes
Preparation Time
45 mins + cooling

Baking Time
15 mins
Makes 12 Cupcakes

Ingredients
100g Organic Light Brown Self
Raising flour
75g dates, pitted and chopped
100ml boiling water
50g + 15g + 100g butter
50g + 50g light brown soft sugar
25g dark brown soft sugar
1 medium egg
1/2 tsp vanilla extract
1/2 tsp bicarbonate of soda
200g icing sugar
50ml double cream

You Will Also Need
Stick blender, electric whisk, a 12 hole cupcake tin and paper cases, a piping bag and star nozzle (optional)

Method
1. Put the dates in a bowl and cover with the boiling water. Leave to soak for 10 mins then blend with a stick blender or in a small food processor until smooth. Heat the oven to 180°C / fan 160°C / gas 4 and line 12 holes of a cupcake tin with paper cases.
2. Beat the butter, light brown and dark brown sugar together until pale and fluffy. Add the egg, then add the vanilla.
3. Put the flour into the bowl, and add the bicarbonate of soda. Fold in the dates, to make a pourable batter. Divide between the cupcake cases and bake for 12-15 mins until risen and springs back when pressed. Leave to cool on a wire rack.
4. To make the toffee sauce, put 50g light brown sugar, 15g butter and the double cream into a small saucepan and boil over a medium heat for 5 mins until golden brown and glossy. Remove from the heat and leave to cool completely.
5. For the buttercream, beat 100g butter with the icing sugar and 2 tbsp of the cooled toffee sauce until you get a pale, fluffy icing. Spoon or pipe the icing onto the cooled cupcakes and drizzle over the remaining toffee sauce to serve.

Recipe Tip
To make a loaf cake, pour the batter into a parchment lined 2lb loaf tin and bake for 45-50 mins, until a skewer comes out clean when inserted into the middle. Top with the buttercream and extra toffee sauce, and a few chopped nuts if you fancy.