Stainless Steel Shaker

How to make it?

• Rub together the flour, salt (bag 1) and 65g of butter until the mixture resembles fine bread crumbs.
• Add 225ml luke warm milk and the yeast (bag 2) and caster sugar (bag 3). Mix until a dough is formed.
• Knead for 5-10 minutes, then leave to rise until doubled in size (60-90 mins).
• Roll the risen dough into a 40x25cm rectangle and then spread with 60g soft butter.
• Sprinkle with dark muscovado sugar, cinnamon (bag 4) then roll the dough up lengthways.
• Cut the roll into 12-14 slices, then arrange into lightly greased foil trays.
• Leave to rise for 20-30 mins. Pre-heat the oven to 180oc/ Gas Mark 4 (160oC fan assisted).
• Brush the risen buns with a little milk, then bake for 15-18 mins until golden.
• Mix 20g of butter with the icing sugar (bag 5) and 2 tbsps of milk to make a thick white icing. Spread this over the buns whilst still hot.

Ingredients and Nutritional Information

Ingredients: 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).

Allergens: for allergens, see ingredients in bold

May contain traces of milk, soya and nuts.

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

How to make it?

• Pre-heat the oven to 180°C/Gas Mark 4 (160°C fan assisted), and grease and line the foil tray provided.
• Cream 200g soft butter with the caster sugar (bag 1). Then add the flour and cocoa (bag 2), Belgian dark chocolate chunks (bag 3) and 3 eggs before mixing well.
• Pour into the prepared tin, level the top and bake for 35-40 minutes.
• Half fill a mug or small bowl with boiling water and sit the sealed bag of white Belgian chocolate chunks (bag 4) in it.
• Once melted, snip off one corner of the bag, and drizzle the white chocolate over the cooked brownie in your favourite pattern - have fun personalising your bake!

Ingredients and Nutritional Information

Ingredients: Ingredients: caster sugar, self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrients (calcium, niacin, iron, thiamin)), Belgian dark chocolate chunks (14%) (cocoa mass, sugar, emulsifier: soy lecithin, natural vanilla flavouring), cocoa, Belgian white chocolate chunks (9%) (sugar, whole milk powder, cocoa butter, skimmed milk powder, emulsifier: soya lecithin, natural vanilla flavouring).

Allergens: for allergens, see ingredients in bold

May contain traces of nuts.

Nutritional Information (per 100g as sold): Energy 1807kJ / 429kcal, Fat 9.4g (on which saturates 5.6g), Carbohydrates 79g (of which sugars 63g), Protein 4.8g, Salt 0.03g

How to make it?

• Pre-heat the oven to 180°C/Gas Mark 4 (160oC fan assisted), then grease and line the foil tray provided.
• Put the dates and bicarbonate of soda (bag 1) in a small pan, cover with 175ml boiling water, and heat gently on the hob for 3 mins until soft. Put to one side.
• Cream 85g of soft butter with the caster sugar and vanilla (bag 2). Add the our (bag 3) and mix well. Beat in the egg, then stir in the cooled date mixture.
• Pour into the prepared tin, level out the top and bake for 30-35 mins.
• Allow to cool, then pierce holes all over the cake with the skewer provided.
• In a small pan, combine the light brown sugar (bag 4) with 40g of butter and 30ml of milk. Simmer for 2 mins, to make a rich toffee sauce. Spoon the toffee sauce over the cake, allowing the sauce to seep into the holes.

Ingredients and Nutritional Information

Ingredients: Ingredients: self raising flour (wheat flour, raising agents (sodium acid, pyrophosphate, sodium bicarbonate), statutory nutrients (calcium, niacin, iron, thiamin)), chopped dates (30%) (dates, rice flour), caster sugar, soft light brown sugar (14%) (sugar, cane molasses), raising agent: bicarbonate of soda, ground Madagascan vanilla.

Allergens: for allergens, see ingredients in bold

May contain traces of milk, soya and nuts.

Nutritional Information (per 100g as sold): Energy 1506kJ / 355kcal, Fat 0.5g (on which saturates 0g), Carbohydrates 82g (of which sugars 59g), Protein 3.4g, Salt 0g