Marriage's Finest Self Raising Flour 1.5kg
£2
£1.33 per kgProduct information
Suitable for vegetarians
Storage
Recipes
Preparation Time 20 minutes
Baking Time 25 minutes
Makes 1 Large Cake
Ingredients
Sponge Cake
225g Finest Self Raising flour
225g caster sugar
3 large free-range eggs
1/2 teaspoon vanilla essence
Filling
4 rounded tablespoons of good jam: raspberry, strawberry, strawberry or blackberry
200g berries: raspberries, strawberries or blackberries
150ml double or whipping cream, chilled
Icing sugar for dusting
2 x 20.5cm/8inch sandwich tins, greased and base-lined
Method
1. Heat the oven to 160°C fan/180°C/350°F/Gas 4.
2. Put the soft butter and sugar into a bowl and beat until very light and creamy. Beat the eggs and vanilla with a fork then gradually beat into the butter mixture, beating well after each addition. Sift the flour onto the mixture and carefully fold in with a large metal spoon.
3. Divide the mixture between the two lined tins and spread evenly. Bake in the heated oven for 20-25 minutes or until a light golden brown and the sponge springs back when gently pressed.
4. Run a round-bladed knife around the inside of the tins to loosen the sponges then turn out on a wire rack and leave to cool completely.
5. Set one sponge upside down on a serving plate and spread with the jam. Top with the berries. Whip the cream until it thickens and stands in soft peaks. Spread the cream over the berries then gently place the second sponge on top and press down to sandwich the cakes.
6. Dust with icing sugar. Store in an airtight container in the fridge and eat within two days.
Recipe Tip
For individual cakes divide the mixture into mini Victoria sandwich tins or small metal pudding basins.
Package Type
Recycling Information
Other Information
Finest Self Raising White Flour
Storage:
Store in a cool, dry place. Once opened, store in an airtight container.
Best Before See top of pack.
Origin:
Manufactured in the UK. Flour is made from British wheat
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 | 344kcal |
1457kj | |
Fat | 1.1g |
of which saturates | 0.3g |
Carbohydrate | 73g |
of which sugars | 2.1g |
Fibre | 3.2g |
Protein | 12g |
Salt | 0.9g |
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