Recipes from Mortons Flour

With the perfect flour comes a great recipe.

Please view and try a wide selection of recipes. Baking is for everyone young, not so young, beginner and expert so have a go at these online recipes and get the enjoyment and satisfaction from your results.

But remember, we are always on the lookout for great recipes and tips, so share your recommendations with us...

Recipe List

A tasty recipe for making carrot and orange cake You can click here to read more of the Carrot and Orange Loaf recipe »


Tasty traditional Irish Wheaten Bread You can click here to read more of the Wheaten Bread recipe »


Rich and delightfully delicious Butterscotch Brownie You can click here to read more of the Butterscotch Brownies recipe »


The chocolate lovers delicious chocolate loaf You can click here to read more of the Plain Chocolate Loaf recipe »


A delicious recipe for Dundee Cake You can click here to read more of the Dundee Cake recipe »


A delicious recipe for Lemon Syrup Loaves You can click here to read more of the Lemon Syrup Loaves recipe »


A scrumptious recipe for making shrewsbury biscuits You can click here to read more of the Shrewsbury Biscuits recipe »


A unique recipe for making banana and honey teabread, perfect for those teabreaks You can click here to read more of the Banana and Honey Teabread recipe »


A short recipe for making tasty soda bread farls You can click here to read more of the Soda Bread Farls recipe »


A simple recipe for making traditional plain scones You can click here to read more of the Plain Scones recipe »


(Page 1 of 3)

« First | ‹ Prev | Next › | Last »


You are here: home > recipes


Enter Our Competition

Send Us Your Recipe

Why not enter the Mortons Flour Recipe competition by submitting your favourite recipe to us »

Find Out More

You can read more about the competition by visiting our Competitions page »



Tips

Lining a Tart Tin and Baking Blind

A short guide to lining a tart tin and baking blind to get a crisp tart shell

Read more about Lining a Tart Tin and Baking Blind »