New product is on the menu as Heatherslaw shows its flour power

A Victoria sponge cake made with the new Heatherslaw Light stoneground flour.
A Victoria sponge cake made with the new Heatherslaw Light stoneground flour.

A north Northumberland mill has added to its flour power by launching a new product specially made for cakes and scones.

Traditionally, Heatherslaw Mill has only produced flours for the bread baker, but the new flour, known as Heatherslaw Light, is a traditionally made stoneground flour, lightly sieved to reduce the bran content, then given added raising agents for perfect cakes.

Visitors to the mill at Ford & Etal Estates on Bank Holiday Monday were able to try out the new flour after Dave Harris-Jones, the head miller, baked a Victoria sponge cake to awaken people’s taste buds.

“The colour of the flour when used with good eggs gives an amazing yellow colour to the cake and a lovely light but moist texture,” he said.

“The flour is also being used in the tearoom at Heatherslaw for Kathleen’s amazing chocolate cakes.

“Until now, the mill has only produced flours for the bread baker so this is a really exciting time to make a flour that will appeal to cake and scone makers alike.”

The flour is available in 1kg bags from the mill shop at Heatherslaw.

The mill is taking part in National Mills Weekend – a celebration of traditional milling across the whole country – this Saturday and Sunday, offering half-price admissions on Sunday.