Camp Chicory & Coffee Essence 241ml
Product code: MCCROMICKUK1
Declared delivery TO COLLECTION POINT within 48 hours from the DAY OF SHIPPING on working days. NOTE - order fulfillment (shipment) time - from 5 to a maximum of 12 days
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Opis
Product Description
Great to use in baking. Camp is also a firm family favourite as a hot drink when mixed with warm milk. One of Britain's oldest and best-known brands, Camp coffee was first produced in 1885 for a group of Scottish soldiers engaged in field campaigns in India. Camp coffee is still in demand today and is popular amongst restauranteurs and Cafe society.
Product Information
Storage
Store in a cool dry place.
Once opened keep refrigerated and use within 28 days.
Prepare & Use
Why not try...
Adding Camp Coffee to flavour cakes, biscuits, puddings, meringues and cream.
Adding a little Camp Coffee to mascarpone or cream before serving with pecan or walnut tart.
Making iced coffee by adding 2-3 teaspoons of Camp Coffee into a glass of ice cold milk.
For a luxurious taste, try serving Camp Coffee with a dash of brandy, whisky or liqueur.
Country of Origin
Produce of the EU.
Manufacturer
McCormick (UK) Ltd,
Thame Road,
Aylesbury,
Bucks,
HP17 8LB..
Package Type
Bottle.
Recycling Information
Glass.
Nutrition
Ingredients
Sugar, Water, Chicory (26%), Coffee (4%)
Coffee Cake - 16 portions
Ingredients:
- 225 grams Golden Caster Sugar
- 1 tsp Noels Baking Powder
- 4 eggs, room temperature
- 2 tbsp Camp Chicory and Coffee Essence
- FROSTING:
- 225 grams Butter - room temperature
- 450 grams icing sugar
- 1 1/2 tbsp Camp Chicory and Coffee Essence
Method:
Line 2 sandwich tins with greaseproof paper, brush the bottom and sides with melted butter and dust with flour.
Cream the butter, add the caster sugar and beat until pale and light in texture.
In a separate bowl, whisk the eggs, then add them to the mixture, bit by bit, beating well between each addition.
Sieve the flour with the baking powder and stir gently into the cake mixture, add the Camp Coffee Essence and mix.
Spoon the mixture into the sandwich tins and bake for 30 minutes at 180 oc / 350 oF.
When cooked, rest cakes in the tin for a few minutes before turning out onto a wire rack to allow to cool.
To make frosting, beat the butter until soft, gradually add the icing sugar and Camp Coffee Essence until light and whipped.
When cakes are cold, sandwich the cakes and frost the top with the coffee buttercream frosting.
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