Marriage's Finest Self Raising Flour Food Cupboard M&S Default Title
Marriage's Finest Self Raising Flour Food Cupboard M&S Default Title

Marriage's Finest Self-Raising Flour - 1kg Bag

Elevate your baking with Marriage's Finest Self-Raising Flour, a premium blend crafted from selected British wheats. Perfect for creating light and airy sponges, scones, and muffins, this flour guarantees delicious results every time. Ideal for both novice and experienced bakers.

  • Made with certified British wheat: Ensuring high quality and freshness.
  • Perfect for classic bakes: Ideal for Victoria sponges, scones, and muffins.
  • Superior raising agents: Guarantees light and airy textures.
  • Traditional milling techniques: Combined with modern technology for consistent quality.
  • From a trusted British brand: Marriage's, a family-run mill since 1824.
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£3.89
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£3.89
In Stock
Available From  | M&S

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Description
Description
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We blend this bright-coloured flour from selected British wheats and quality raising agents.
For Light Sponges, Scones & Muffins, Made from Certified Wheat from UK Farms


Storage
Store in a cool dry place.

Recipes
Victoria Sandwich Preparation Time 20 minutesBaking Time 25 minutesMakes 1 Large CakeIngredientsSponge Cake225g Finest Self Raising flour225g caster sugar3 large free-range eggs1/2 teaspoon vanilla essenceFilling4 rounded tablespoons of good jam: raspberry, strawberry, strawberry or blackberry200g berries: raspberries, strawberries or blackberries150ml double or whipping cream, chilledIcing sugar for dusting2 x 20.5cm/8inch sandwich tins, greased and base-linedMethod1. 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 TipFor individual cakes divide the mixture into mini Victoria sandwich tins or small metal pudding basins.

Package Type
Bag

Recycling Information
Packing - Recyclable

Other Information
Full Product Name:Finest Self Raising White FlourStorage: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

Nutrition Details
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
Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Raising Agents (Sodium Bicarbonate e500, Calcium Phosphate e341(i))
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