*** Great Taste Award Winner for 2018 ***
A pack of three delicious Belgian chocolate mug brownie mixes. Make 3 irresistible microwave brownies from a box in just 2 minutes, perfect topped with ice cream, whipped cream or marshmallows.
With this cake in a mug kit, you really can have a gooey brownie in a mug straight from the microwave! We've perfected this recipe over years of taste tests and trials, and we're pretty certain we now have the best mug brownie recipe out there! Pick up one of our microwave chocolate mug brownie boxes and you'll have 3 portions in no time at all.
Contains 3 x separately packed 55g portions of chocolate mug brownie mix
Ingredients (allergens in bold): Caster sugar, self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrients (calcium, niacin, iron, thiamin)), Belgian dark chocolate chunks (16%) (cocoa mass, sugar, emulsifier: soya lecithin, natural vanilla flavouring), cocoa
Nutritional Information (per 100g as sold): Energy 1702kJ / 403kcal, Fat 6.8g (of which saturates 3.9g), Carbohydrates 77g (of which sugars 51g), Protein 5.5g, Salt 0.01g
£8.00
Bake your own delicious gingerbread house and gingerbread biscuits from scratch, with our baking kit featuring an exclusive recipe by Michel Roux OBE. Includes all the dry ingredients to make the gingerbread, templates to cut the house pieces from, icing mix, piping bag and candy to decorate.
1. Heat the oven to 190°C / fan 170°C / gas mark 6. Melt the butter and sugar (bag 1) then leave to cool.
2. Mix the flour, spices and bicarbonate of soda (bag 2) with the butter mixture. Add water, a tablespoon at a time, whilst kneading until the dough holds itself together.
3. Roll out the dough between the A3 baking papers slightly thicker than a pound coin.
4. Use templates to cut two of each shape and use the spare for gingerbread people / biscuits.
5. Unwrap the fruit drops (bag 3) and place into the empty bag provided. Crush with a rolling pin into small pieces. Place your dough shapes onto the A4 baking paper and transfer to a baking tray. Cut a window in each rectangle. Fill the windows with the crushed sweets.
6. Bake each batch for 12-14 minutes or until golden. Cool on the baking tray for 10 minutes then transfer to a wire rack.
7. Sift the icing sugar (bag 4) into a bowl. Whisk the egg white until frothy and add little by little until you have a very thick, but still flowing icing. Place the icing into the piping bag provided.
8. Pipe the icing generously along the wall edges, and piece together.
9. Once the house has set use the leftover icing to pipe designs and stick your sweets (bags 5, 6, 7 & 8) to your gingerbread house.
10. See the recipe card inside for more detailed instructions. Don’t be afraid to experiment with your decorations and have lots of festive fun!
Plain white flour (wheat flour, statutory nutrients: calcium, niacin, iron, thiamin), icing sugar (sugar), dark brown sugar: (sugar, cane molasses), milk chocolate beans, milk chocolate (50%)(sugar, cocoa butter, skimmed milk powder, cocoa mass, whole milk powder, whey powder [milk], butteroil [milk], emulsifier: soya lecithin; flavouring), sugar, colours: beetroot red, mixed carotenes, anthocyanins, titanium dioxide, plain caramel, curcumin, copper complexes of chlorophyllins; glazing agents: shellac, gum arabic, carnauba wax, beeswax; orange flavouring, fruit drops (glucose syrup, sugar, acid: lactic acid; acidity regulator: sodium lactate; flavours, natural colours: E141, E161c, E161b, E163), ground ginger, bicarbonate of soda, mixed spice (coriander, cassia, ginger, nutmeg, fennel, cloves, cardamom).
Allergens: for allergens, see ingredients in bold.
Made in a factory that handles milk, wheat, soya and nuts.
Nutritional Information (per 100g as sold): Energy 1563kJ / 368kcal, Fat 1.6g (of which saturates 0.7g), Carbohydrates 83g (of which sugars 48g), Protein 5.1g, Salt 0.62g
£8.00
Makes 14 delicious cinnamon buns. The recipe has been approved by Michel Roux and is perfect served warm as a breakfast treat. Your kit will contain all of the dry ingredients that you’ll need, a step-by-step recipe card and even some handy extras to help you along.
Ingredients (allergens in bold): Ingredients: strong white bread flour (wheat flour, statutory nutrients (calcium, niacin, iron, thiamin)), icing sugar (23%) (sugar, anti-caking agent: cornflour), dark muscovado sugar, caster sugar, yeast (yeast, emulsifier: sorbitan, monostearate), ground cinnamon (0.6%), salt (salt, anti-caking agent: sodium ferrocyanide).
Nutritional Information (per 100g as sold): Energy 1515kJ / 357kcal, Fat 0.9g (on which saturates 0g), Carbohydrates 78g (of which sugars 36g), Protein 8.2g, Salt 0.57g
£4.00
Treat yourself! A gooey and soft cookie dough bursting with Belgian milk chocolate chips. The chocolate cookie mug mix bakes in just 45 seconds, just enough time to get the ice-cream out of the freezer!
Contains 3 x separately packed 63g portions
Ingredients (allergens in bold): Plain flour (wheat flour, statutory nutrients (calcium carbonate, iron, thiamin, niacin)), Belgian dark chocolate chunks (19%) (cocoa mass, sugar, emulsifier: soya lecithin, natural vanilla flavouring), caster sugar, light brown sugar, natural vanilla flavouring, salt (salt, anti-caking agent: sodium ferrocyanide).
Nutritional Information (per 100g as sold): Energy 1643kJ / 388kcal, Fat 6.0g (on which saturates 3.4g), Carbohydrates 76g (of which sugars 44g), Protein 5.8g, Salt 0.7g
