McDougall's Self Raising Flour

• Pre-sifted for lighter bakes
• Perfect for cakes, scones and biscuits

The McDougall's 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.

Ingredients

Wheat Flour (with added Calcium, Iron, Niacin, Thiamine)

Additional Information

• Contains Wheat
• Widely Recycled
• Pack Type: Pack

Preparation and Usage

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.

Storage

Store in a cool dry place.
Keep bag tightly closed after part use.