1kg - Wright's Plain Muffin/Creme Cake Mix 350ml - Liquid Whole Egg 300ml - Vegetable Oil 225ml - Water 185g  -  Inclusions i.e. Dried Fruit/Chocolate chips (optional) METHOD:      Place mix, liquid whole egg, oil and water into a bowl and beat together to form a smooth batter.  If using an electric mixer with a beater attachment, beat on slow speed for 2 minutes.  Then scrape the mixture down thoroughly before beating again for a further 4 minutes on medium speed. Finally, add any chosen ingredients at this stage. Scale the batter into muffin cases, a cake tin or a tray bake as required (see guidance notes). Bake off as required (see guidance notes). GUIDANCE NOTES:   Muffins   Scaled at 75g (2½ oz) - Bake at 190°C (375°F), Gas Mark 4 for 20 – 25 minutes. Loaf Cake  Scaled at 450g (1lb) - Bake at 180°C (360°F), Gas Mark 4 for 45 – 60 minutes. Tray Bake  Scaled at 450g (1lb) - Bake at 170°C (340°F), Gas Mark 3½ for 30 – 35 minutes.

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“I cooked the cake mix the other day and it was lovely thank you very much. In fact friends I gave some to couldn’t believe I had cooked it !! ”

Richard Lawrie

Wheat Flour  (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Rapeseed Oil, Maltodextrin, Modified Starch, Whey Powder (Milk), Raising Agents: E450, E500, Salt, Flavourings, Stabilisers: E412, E415, Emulsifiers: E471, E475, Colour: E160a(ii).

Typical Values                                           As Sold Per 100g

ENERGY                                                    1629kj / 385kcal
FAT                                                             5.7g
(of which Saturates)                                0.6g
CARBOHYDRATE                                  78.6g
(of which Sugars)                                    43.0g
FIBRE                                                       0.9g
PROTEIN                                                 6.8g
SALT                                                         2.4g

For all allergens. including cereals containing gluten see ingredients in bold.