McDougalls Self Raising Flour 500g
Pre-sifted for lighter bakes. Perfect for cakes, scones and biscuits. Baking with Love since 1864 The McDougalls brothers first started milling and sifting over 150 years ago. Since then we've helped five generations of bakers to share their passion with the people they love. For recipes and more information about McDougalls visit www.mcdougalls.co.uk For more recipes visit our website www.mcdougalls.co.uk McDougalls Baking Book Our book is now in its 35th edition, and as ever, is packed with practical advice and delicious recipes that can be shared and loved by all. www.mcdougalls.co.uk Visit the website for more information about McDougalls, recipes and how to buy the McDougalls baking book.
- Contains Wheat
- Wheat Flour (with added Calcium, Iron, Niacin, Thiamin),
- Raising Agents: (Monocalcium Phosphate, Sodium Bicarbonate)
|Per 100g As Sold|
|of which Saturates||0.2g|
|of which Sugars||1.3g|
Prepare and Use
We're here to help you get the best from your home baking Perfect your techniques with one of our recipes below. Use the handy tips along the way... Victoria Sponge You will need just 150g each of McDougalls Self Raising Flour, caster sugar and unsalted butter, plus 3 medium eggs, beaten, 1 tbsp water, strawberry jam and icing sugar to dust. Simple. Preheat oven to 180°C/160°C Fan/Gas Mark 4. Grease and line the base of your 2 x 18cm sandwich tins. Beat together the sugar and butter until light and fluffy. Beat as much air as you can into the mixture for a light and airy cake Gradually add the beaten eggs and water with a little of the flour, then fold in the remainder of the flour until all the ingredients are combined. Add a little milk if the sponge batter is too stiff Turn into prepared tins, and bake for 25-30 mins until well risen and golden. Once cooled, sandwich together with jam and dust with icing sugar.
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- Type Unspecified Pack