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March

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Chocolate Brownie Mix - Buy one Get one Free until 31st March on April dated stock

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This Brownie Mix is about time! Over the years we have put a twist on our various mixes to create pretty much everything in the baking line from Bakewells to banoffees and now brownies!

Coconut & Lime Drizzle Cake

Deb's Tips

A taste sensation in a homemade cake – you will have them all guessing to start with but then the flavours just flow in to delicious sticky lime and coconut. Create, bake and refrigerate before serving for best results.

customer comments

“ would just like to say 'Thank you' for the service we have received from you all at Wrights flour I have now had three orders delivered and each time have been very impressed with the excellent service I have received. I have only been baking my own bread since the beginning of 2008, everytime I went into the bakery of our local supermarket for bread the loaves were always burnt, so I decided to start making my own, I tried different brands of flour and mixes but a family favourite was the bread mixes from Wrights, I was absolutely delighted to find I could order them on line for home delivery, and that there was more choice then was available in the supermarket. I haven't bought a loaf of bread since. Last weekend my mother and father in-law came to visit, we bought them a breadmaker as a gift and let them sample our bread, they thought the bread was lovely, they went home to Barnard Castle with some of our mixes and have since placed their own telephone order, I think their particular favourites were the Sunflower Seed and the Mixed Grain. So thanks again. ” Carole France and family

Ingredients

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Madeira Cake Mix
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CAKE:

  • Wright’s Madeira Cake Mix                  500g
  • Zest of  2 Limes
  • Desiccated Coconut                             25g
  • Coconut Milk                                      250ml
  • Vegetable Oil (4 tablespoons)         60ml

DECORATION:

  • Coconut Chips                                      25g
  • Caster Sugar                                        75g
  • Juice of two Limes

 

METHOD: (Makes 1 cake)

  1. Pre-line a round 20cm (8 inch) baking tin with greaseproof paper or baking parchment.
  2. Mix together all the ingredients listed under "Cake" in a bowl to form a batter.  Beat for 1 minute.
  3. Pour the batter into the prepared baking tin and sprinkle over the coconut chips before baking towards lower half of a pre-heated oven at 160-170°C (320-340°F, Gas Mark 3 - 4)  for approximately 55- 60 minutes.
  4. Just before baking is complete, mix together the caster sugar and lime juice and then pour this mixture over the cake immediately it comes out of the oven, allowing all the syrup to soak into the cake.
  5. Once cool, this cake is best stored refrigerated, in an airtight container.