Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Raising Agents: (Monocalcium Phosphate, Sodium Bicarbonate)
For allergens, including Cereals containing Gluten, see ingredients in bold
Typical values Per 100g As Sold
of which Saturates 0.2g
of which Sugars 1.3g
Pre-sifted for lighter bakes. Perfect for cakes, scones and biscuits.
Store in a cool dry place.
Keep bag tightly closed after part use.
McDougalls have been providing high quality flour for over 150 years. McDougalls Self-Raising Flour is carefully milled and pre-sifted from selected wheats in the UK for lighter bakes.
We're here to help you get the best from your home baking so you can achieve delicious results every time when you bake cakes, scones, biscuits and much more.
Perfect your techniques with one of our recipes!
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 people they love.
We're here to help you get the best from your home baking. Which is why we have carefully crafted the McDougalls Baking Book, it is packed with delicious recipes and tips on how you can perfect your baking skills all in one place!
Visit our website www.mcdougalls.co.uk to find out how to buy the McDougalls Baking Book. For more tasty recipes or information about McDougalls visit www.mcdougalls.co.uk
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...
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.
Regulated Product Name
Self Raising Flour
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