Bake delicious homemade treats with Allinson's Plain Wholemeal Baking Flour, perfect for creating wholesome and tasty recipes. This versatile flour is ideal for bakers of all skill levels, allowing you to easily whip up everything from hearty bread to delightful pastries. It's a staple ingredient for anyone looking to elevate their baking game.
Sifters, Stirrers and Rollers, We Know Nothing Compares to Homemade.Prepare Your Surface, Awaken the Possibilities and Get Ready to Delight.As You Pull Your Bake Out of the Oven and the Warming Aroma Travels Through Your Home, You Know this Bake will be One to be Proud of.
Suitable for vegetariansProduct information
Sifters, Stirrers and Rollers, We Know Nothing Compares to Homemade.
Prepare Your Surface, Awaken the Possibilities and Get Ready to Delight.
As You Pull Your Bake Out of the Oven and the Warming Aroma Travels Through Your Home, You Know this Bake will be One to be Proud of.Quality Ingredients, Better Baking Every Time, Suitable for vegetarians and vegans
Recipes
Rhubarb & Custard Tarts
A classic flavour combination!
The perfect make ahead pudding for home entertaining and baked in just 15 minutes plus prep time!
Pastry Ingredients
150g Allinson Wholemeal Plain Flour
75g Chilled Diced Butter
50g Billington's Unrefined Golden Icing Sugar
2 Large Egg Yolks
Filling Ingredients
150g Billington's Unrefined Golden Caster Sugar
250g Sliced Rhubarb
150ml Double Cream
1tbsp Lemon Juice
1 Large Egg
2 Large Egg Yolks
1 hour preparation time, serves 6
Method
1. Preheat the oven to 200C/fan 180C/gas mark 6. Put the flour and butter into a processor, whizz until the mixture resembles crumbs. Add the golden icing sugar, whizz for a few seconds, then add the egg yolks and pulse until the mixture just holds together but doesn't quite form a ball.
2. Tip the dough onto a lightly floured surface. Knead gently into a ball, wrap in cling film and chill for 20 minutes.
3. Grease a non-stick baking sheet. Spread the rhubarb over this, sprinkle with 25g of the golden caster sugar and lemon juice. Roast the rhubarb for 10 minutes until slightly softened.
4. Grease and flour 6 tartlet tins. Roll out the pastry on a lightly floured surface and line the tins, pushing into the edges. Trim off the excess and chill for 15 mins.
5. Line the pastry cases with greaseproof paper and baking beans. Bake the pastry cases for 10 minutes. Remove the paper and baking beans and bake for 5 more minutes until the pastry base is firm.
6. Mix together the cream, eggs and remaining golden caster sugar in a jug. Divide the rhubarb between the pastry cases, arrange on a baking tray and carefully pour in the egg mixture. Reduce the oven temperature to 170C/fan 150C/gas mark 3 and bake the tarts for 15 minutes or until the filling is just firm.
Package Type
Bag
Recycling Information
Bag - Paper - Widely Recycled
Other Information
Full Product Name:
Wholemeal Wheat Flour.
Storage:
Best Before End: See top of pack.
Store in a cool dry place.
Additional Information:
FSC - FSC Mix, Paper, FSC C008015
Widely Recycled
Brand
Allinson's
Have you tried Allinson's Self Raising WholemealMake this fruity & moist banana & peach cake at Bakingmad.com/bread
Manufacturer
Allinson's Flour,
Western House,
Lynchwood,
Peterborough,
PE2 6FZ.
Return To Address
If you'd like to contact us about our products, please visit: www.allinsonflour.co.uk
Or write to us at:
Allinson's Flour,
Western House,
Lynchwood,
Peterborough,
PE2 6FZ.
Typical Values
Per 100g
Energy
1478kJ/350kcal
Fat
2.6g
Of which saturates
0.5g
Carbohydrate
65g
Of which sugars
1.4g
Fibre
10g
Protein
12g
Salt
0.03g
Ingredients
Wholemeal Wheat Flour
Allergen Information
May Contain Soya, Contains Wheat
Allergy Information
May contain Soya.
Dietary Information
Suitable for Vegetarians; Suitable for Vegans
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