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Neills Self Raising Flour 1.5kg

£1.09 72.7p / 1kg
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Neills Self Raising Flour 1.5kg

Product Information:

Neill's Self Raising Flour 1.5kg

per 100g
Energy (kJ)1,418.0
Energy (kcal)334.0
Protein (g)9.9
Carbohydrate (g)69.0
of which sugars (g)1.3
Fat (g)1.3
of which saturates (g)0.2
Fibre (g)3.5
Sodium (g)0.8
Average Measure

Average Measure (e)

Languages On Pack


Manufacturers Address

Neill's Flour Mill,
College Place North,
BT1 6BG,
Northern Ireland.

Preparation and Usage

Neill's Flour Range
See pack for full usage instructions.


Store in a cool dry place.
This will make your baking even tastier.

Return To

Neill's Guarantee
This product should reach you in perfect condition. If you are not entirely satisfied with it, please return it with the packaging to the address shown. Statutory rights remain unaffected by this guarantee.
Neill's Flour Mill,
College Place North,
BT1 6BG,
Northern Ireland.

Brand Marketing

Our flours have been specially created for you with the same standards set out by the company founder James Neill in 1867 and our goal remains the same - great baking results every time.


Victoria Sponge
200g Neill's Self Raising Flour
170g Butter or Margarine
170g Caster Sugar
1 tsp Baking Powder
4 Medium Eggs, Lightly Beaten
150ml Whipping Cream
100g Raspberry Jam
Icing Sugar for dusting

1. Preheat oven to 170°C. Grease two 18cm sponge tins and line with grease proof paper.
2. Put the butter, sugar, sieved flour, baking powder and eggs into a large bowl.
3. Mix together well by hand or with an electric mixer then transfer into the cake tin.
4. Bake for 35-40 minutes or until golden brown and firm to the touch. Turn onto a cooling rack.
5. To assemble keep the best-looking sponge to the top.
Lay the other one, top side down on a serving plate.
6. Whip the cream until it holds soft peaks. When the sponge is completely cooled, spread the bottom sponge with raspberry jam, then cover with the whipped cream.
Place the other sponge on top and dust with icing sugar.
Makes 1 Cake, Time: 60 mins




Ideal for scones, cakes and muffins

Pack Size


Unit (free text)



Wheat Flour, Raising Agents: Sodium Acid Pyrophosphate, Sodium Bicarbonate

Web Address


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