Direction for use
1 level tbsp = 15g or .5 oz
1 heaped tbsp = 25g or 1 oz
Blend 1 level tbsp of cornflour with fat drained from the roasting tin. Then add 250ml ( half pint) of stock or water. Bring to boil, stirring continously and cook for a further 2 mins. season to taste.
Use approx 15g (.5 oz) to 250ml (half pint) of liguid. Blend the conrnflour to a paste with a little of the liquid, before adding to the dish and cook for a further 3 minutes.
For lighter baking results, 4 parts plain and 1 part cornflour should be used in your favourite cake, biscuit and pudding recipes. Also for lighter shortcrust pastry use 2 parts plain flour with 1 part cornflour.
Standard white Sauce
Melt 15g (.5Oz) of margarine in a saocepan, remove from heat and blend 15g (0.5 Oz) of cornflour, stir in 250ml ( half pint) liquid and bring tp the boil, stirring continuosly. Simmer for a further 2 minutes. Flavourines of choice may be added.