Baking & Dessert Ingredients

All three make things rise, in different ways. Borwick's baking powder is a complete raising agent for cakes, scones and naan dough: add it to the flour and it works in the oven. Borwick's bicarbonate of soda needs an acid such as yogurt or lemon to work, which is why it turns up in jalebi batter and soda bread. Borwick's dried yeast is a living culture for bread, pizza dough and homemade naan, and needs warmth and time. For roti and chapati, plain chakki atta needs none of them.

Dr. Oetker Madagascan vanilla extract is the real extract, a teaspoon in a cake or a custard, in a small 35ml bottle. McLas vanilla culinary flavouring is the 480ml catering bottle, the one for a kitchen that bakes in quantity or makes kheer and falooda every week. For finishing, Betty Crocker chocolate fudge icing spreads straight from the tub, and Tropical Sun green food colouring is for pistachio-coloured desserts and Eid cakes.

Tooba vermicelli for seviyan and sheer khurma, made with Nido milk powder and TRS pistachio kernels; Laziza almond and saffron kheer mix and Laziza kesar falooda mix; eight flavours of Ahmed jelly mix, mango, strawberry, pineapple, lychee, cherry, lemon, orange and mixed fruit; and Tate and Lyle golden syrup. Ready-made gulab jamun, rasgulla and rasmalai are on the tinned desserts page.

In the same Woolcool insulated box as the fresh halal meat, by DPD, Tuesday to Saturday: dispatched the next working day and delivered the day after. Packets and small bottles are ambient and ride beside the ice packs. Delivery is 6.99 under 60 pounds and free from 60 pounds, with a 15 pound minimum order. Flour for baking, McDougalls self raising and plain, is on the flour page, and the rest of the sweet shelf is under bakery and ingredients.