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Savoury white sauce mix - 3½ oz mix to ¾ pint “just off boil water” stir well continuously while bringing to the boil.

Mixed dried peppers – Add to stews, casseroles direct or simmer for 15 minutes to soften.

Dried Leeks – Add to stews, casseroles, flans and quiches direct or simmer for 15 minutes to soften.

Custard Powder – 28g (1 oz) custard powder 28g (1oz) sugar, mix to a smooth paste with cold milk taken from 1 pint.  Heat remaining milk until nearly boiling.  Pour into custard paste, return to saucepan and stir until thickened.

Drinks – Drinking chocolate, cocoa powder, tea bags, instant coffee, coffee and tea whitener, horlicks.

Ready to roll and Royal icing – Try our ready to roll regal icing or make your own.  Lightly beat 4-5 egg whites, sieve 450g (1lb) icing sugar into the egg whites and beat well.  Sieve a further 450g (1lb) icing sugar, gradually, beating well between each addition to achieve a fluffy mixture that stands in peaks, stir in 2 teaspoons glycerine, the icing is now ready to roll.  Allow a few days for icing to set.

Cake coverings – Use to cover cakes or for moulding cake decorations.  White cake paste or marzipan is particularly good for decoration which are coloured with food colouring.  Knead colouring into marzipan or paste or paint on after moulding.  900g (2lb) paste/marzipan will cover an 8” round cake.  Brush cake with 2 tablespoons sieved apricot jam.  Roll out an 8” round and strips the same depth as the cake.  Press strips onto the side and trim, press round onto top, trim.  Allow to dry for a few days and cover with ready to roll icing or royal icing.

Bakery mixes – Our complete cake mixes can all be used as a sponge mix using the following recipe.  Pre heat oven to 375^oF/190^oC Gas Mark 5.  Directions for preparation – 440g (15½) oz

mix to 6fl oz water.  Place dry mix into a bowl fitted with a beater.  Pour half of the water into mix and beat for 2 minutes on slow speed. Scrape down.  Add rest of water and beat for a further 5 minutes on medium speed.  Place in a greased tin cook for 20-25 minutes.  NB Cakes can be cooked in the microwave; they do not brown and tend to dry out more quickly.  For these reasons we recommend that the top and sides are decorated with butter icing and the cake eaten within two days of making.

Crumble mix – Sprinkle onto fresh or canned fruit then bake at 370^oF/190^oC Gas Mark 4 for ½ hour.

Pastry mix – Use 1lb mix to 4 fl oz water.  Shortcrust pastry has no added sugar.  Use for any type of dish.

Scone mix - 15½ oz mix to 5¾ fl oz water.  Mix together until a stiff dough is formed.  Roll out as required.  Place on a baking sheet, wash with egg white, allow to rest for 30 minutes.  Bake at 450^oF/230^oC Gas Mark 8 for approximately 10-15 minutes.

Fruit scone mix – prepare and bake as above.

Cheese scone mix – Add 1lb mix to 8 fl oz water, knead for 3-4 minutes.  Leave to rest for 10-15 minutes.  Roll out to approximately ½ thickness cut into rounds and brush with beaten egg  and bake at 460^oF/230^oC Gas Mark 8 for 10-12 minutes.

Vegetable suet – Use 10½ oz suet mix to 5½ fl oz water.  Beat for 5 minutes.  Add to stew or casserole for 20 minutes before serving.

Pancake/Batter mix – Use ½ pint water to 8oz mix.

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