Allinson Wholemeal Plain Flour 1Kg
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Plain Wholemeal Flour
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120 years of milling expertise
A Story of Passion
Thomas Allinson set up his first flour mill in 1892, intent on providing bakers with wholesome, high quality ingredients.
Allinson was something of a pioneer, passionately encouraging people to eat well and to enjoy the simple, healthy things in life. This philosophy is still at the very heart of what we hold dear today.
Looking for Perfection
We maintain the very highest standards of milling. Our flour is made from British wheat whenever possible, sourced from the local farms around our mill at Bishop's Stortford in Hertfordshire and our expert millers still work in a 'hands on' way, carefully fine-tuning the milling of each flour batch - in fact, our flour is thoroughly checked and test-baked to ensure that it's the very finest and purest we can make it.
Pack Size: 1kg
- Fine flour, perfect baking
- For biscuits, quiches, sweet and savoury pies
- High in fibre
- High in fibre
Wholemeal Wheat Flour
- May Contain: Soya
- Store in a cool dry place.
- Best Before End: See top of pack.
Rhubarb & Custard Tarts
A classic flavour combination!
The perfect make ahead pudding for home entertaining and baked in just 15 minutes plus prep time!
150g Allinson Wholemeal Plain Flour
75g Chilled Diced Butter
50g Billington's Unrefined Golden Icing Sugar
2 Large Egg Yolks
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
1. Preheat the oven to 200°C/fan 180°C/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 170°C/fan 150°C/gas mark 3 and bake the tarts for 15 minutes or until the filling is just firm.
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1 Kilograms ℮
|Typical Values||Typical Values Per 100g||-|
|Of which saturates||0.5g||-|
|Of which sugars||0.8g||-|
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