Silver Spoon Caster Sugar 500 g
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Silver Spoon Caster Sugar 500 g

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The only sugar grown in Britain. From the homegrown sugar people. Suitable for vegetarians. Caster sugar Did you know this is the only sugar grown in Britain? The sugar beet we use travels fewer miles than any other from the fields around Bury St Edmunds in East Anglia, and is then made into our range of homegrown sugars for families all over the country. Silver Spoon Caster sugar is perfect for lighter baking because of its fine crystals. Silver Spoon Caster makes your cakes lighter and meringues melt in your mouth. Why not try... ...Decorating your cupcakes with Silver Spoon Fondant Icing for that professional touch Our Baking Mad experts are here to help you make the most of your home baking. For inspiration and top tips log on to where you can join our Baking Mad club and receive exclusive recipes and offers. For baking advice drop us an email at Got a baking question? Contact us on 0844 880 5944 between 10am and 4pm or leave us a message we will call you back. We would love to hear about your baking experience, write to us at: The Baking Mad Kitchen, Sugar way, Peterborough PE2 9AY Reducing with the Carbon Trust CO2


  • €3
In stock (5 items available)


  Per 100g
Energy 1700kJ
Protein 0g
Carbohydrate 100g
Fat 0g

Prepare and Use

Ultimate Cupcakes (Makes 12) Ingredients 150g softened butter 150g Silver Spoon Caster sugar 3 eggs at room temperature, beaten 1 tbsp Nielsen-Massey Pure Vanilla Extract Blend 2 tbsp milk 150g Allinson Nature Friendly Self Raising Flour Method 1. Preheat the oven to 180c/Fan 160c/Gas mark 4. Line a cup cake tin with cup cake cases. 2. In a mixing bowl beat the butter and sugar until fluffy and pale. You can use a wooden spoon or an electric whisk. 3. Beat the eggs together lightly with a fork, then add gradually to the butter and sugar mixture, beating really well until the mixture is combined. 4. Using a large metal spoon fold in the vanilla extract, milk and flour, lifting the mixture in a figure of eight to scoop up the flour and fold it in. Do this as lighlty as you can to keep all the air in your mixture. 5. Using a dessert spoon, place a rounded spoonful in each cake case. Bake for about 15 minutes or until risen with a golden top. The cakes should feel firm and springy when touched in the centre. 6. Allow to cool for 5 minutes then remove from the tin and place on a wire rack, allowing them to cool completely.


Silver Spoon, Sugar Way, Peterborough, PE2 9AY, UK.


  • Type Bag - Paper


  • Pack Recyclable

Additional Information

By Appointment To HM The Queen Manufacturers of Sugar, British Sugar plc Peterborough FSC® Mix Paper from responsible sources FSC® C008015 Recycling Info. Bag - Paper - widely recycled


    • Weight
      0.6000 kg
    • SKU
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