Marriage's Finest Self Raising Flour 1.5kg
£2.20
£1.47 per kgProduct information
Suitable for vegetarians
Storage
Preparation and Usage
Recipes
Preparation Time
1 hour + chilling
Baking Time
25-30 mins
Makes 1 Layer Cake
Ingredients
225g Finest self raising white flour
225g Soft unsalted butter
225g+2 tbsp Caster sugar
4 Medium eggs
2 tbsp Milk 200g raspberries
1/4-1/2 tsp Rose water + drop for icing
200ml Double cream
200g + 1 tbsp Icing sugar
A few drops pink food colouring
1 tbsp Dried rose petals
You Will Also Need
Electric whisk, 2 x 20cm sandwich tins, piping bag and wide fluted nozzle
Method
1. Heat the oven to 180°C / fan 160°C / gas 4.
Base line two sandwich tins with baking parchment.
2. Beat 225g sugar and the butter together until pale and creamy, for about 5 mins. Add the eggs one by one, beating after each addition, then fold in the flour and milk until it makes a smooth, thick batter.
Divide the batter between the two tins, smooth out the surface, then bake for 25-30 mins until golden and springs back when pressed. Remove from the tins and leave to cool on a wire rack.
3. Put 200g raspberries and 2 tbsp caster sugar in a pan over a medium-high heat and simmer for 6-8 mins until the raspberries break down and thicken to form a jam. Stir in the rose water. Leave to cool and taste, add a drop more rose water if required.
4. Whisk the cream with 1 tbsp icing sugar until it forms soft peaks. Spoon the cream into a piping bag with a wide fluted nozzle. Put one sponge cake on a plate or stand, and spoon over the raspberry jam, smoothing out to the edges. Pipe over the cream to create a thick layer (or dollop and spread if you prefer). Add the second sponge over the top, upside down, to create a flat top.
5. Mix 200g icing sugar with a drop of food colouring and 1-12 tbsp water to make a thick pink icing that just falls of the spoon. Add a drop of rose water for an extra floral flavour. Spoon over the top of the sponge and spread out to the sides with the back of a spoon.
Scatter with the rose petals to serve.
Recipe Tip
For a quick teatime treat, Fill the Victoria sponge with ready-made jam, stirring in the rose extract, or swap for lemon curd and spoon over some passion fruit and top with desiccated coconut for a tropical twist.
Package Type
Recycling Information
Other Information
Store in a cool, dry place. Once opened, store in an airtight container.
Best before
See top of pack.
Additional Information:
Made from Certified Wheat from UK Farms
Red Tractor - Certified Standards
Brand
The Marriage Family
W & H Marriage & Sons Ltd has been milling flour in Essex since 1824.
Marriage's was founded by twins William and Henry nearly 200 years ago. Today the fifth and sixth generations of the Marriage family continue the milling tradition. We source the best wheat, much of it from farmers within 30 miles of Chelmer Mills (pictured above), including our own arable farms. Our flour is produced using a combination of the traditional techniques we have trusted for generations and the best modern milling technology.
Marriage's Range includes Organic, Speciality and Stoneground flours.
floursales@marriagesmillers.co.uk
Follow us on
Manufacturer
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.
Return To Address
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
Typical Values | Per 100g |
---|---|
Energy | 1457kJ |
344kcal | |
Fat | 1.1g |
of which saturates | 0.3g |
Carbohydrate | 73g |
of which sugars | 2.1g |
Fibre | 3.2g |
Protein | 12g |
Salt | 0.9g |
Thiamin | 0.24mg 21% RI* |
Niacin | 2.4mg 15% RI* |
Calcium | 120mg 15% RI* |
Iron | 2.1mg 15% RI* |
*Reference intake of an average adult (8400kJ/2000kcal) |
Ingredients
Categories
Ratings and reviews
Customer reviews (22)
of 4
very poor bake
Used a couple of times for Victoria sponge bakes Both times no raising agent and left with flat sponge frisbees suitable only for trifle use Most disappointing wont purchase again and for good quality self raising will pay more
Practically perfect
I have learned that when buying flour it is worth spending a few pennies more as the results when baking are noticeably better. Highly recommended.
Sent as a substitute
I wasn't going to accept this as this was the second week a substitute flour had been delivered. But I did keep it and have to say the scones I have just made are perfectly risen and golden in colour.
Perfect, Spot On
At last, a good self raising flour, made some scones to try it out and they turned out perfect, know it will be good for other baking. Tried so many others that were supposedly self raising but were basically plain flour which caused so much waste of other ingredients.
Absolutely no problems with this flour!
Having home baked for over 50 years and therefore used many flours, I can honestly say this is my favourite these days. It produces light, airy cakes, with no excess browning, and the cakes taste wonderful whether they be Victoria sponges, lemon drizzle, coffee or chocolate and so on. I would say that there is absolutely NO need to add baking powder at all, despite many recipes now having it in the ingredients list, and certainly not with this flour.
A bad choice for most sponges
I got this flour as a substitute for another brand of cake sponge flour. It says on the bag "for light sponges, scones and muffins." I found that this flour ends up making the final cake a darker colour than other flours and has a malty aftertaste that doesn't work for anything with a predominantly citrus or vanilla taste. I almost threw it out but found two cake loaves I can use it for. The first is a banana loaf and the second is a spiced pumpkin loaf. Be aware bake times are longer with this flour, compared to other sponge cake flour. You'll need to test the middle carefully too, with a bamboo skewer. I'll not be buying this again, McDougall's is better if you want to buy an alternative on here.
of 4