All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Visit our online shop
Take a look in our online shop, where you can buy our full range of flour and lots more.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
Total: £0.00 item
Take control
Log in to My Shipton Mill to manage your orders and your online experience.
Looking for something?
You can use our Word Search tool to search our site.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
Based on fresh plums and crusty sugared dough ("pâte sucrée")
Ingredients
For the dough (the pâte sucrée is a slightly technical -tricky- dough, don't give up!):
butter: 150 g
sugar: 95 g
2 eggs
floor: 250 g
+ vanilla extract and pinch of salt for the flavour
Method
it's better to use a stand mixer.
work the butter so that it transforms into a cream, than add the sugar and mix. Once mixed into a creamy texture, add the aromas (vanilla + salt) and mix lightly again to incorporate those.
Then add the eggs and mix.
At last add the floor, mix but DO NOT OVERWORK the dough. Once mixed, film the dough and place it in the fridge until cold and firm (you can use the freezer for a faster result, or a couple hours to a night in the fridge).
Once firm, lay down and roll it to a 3mm thick layer and place in a pie mold. At this point its better to rest the uncooked dough in the fridge (up to 6hrs). Cook for 15min at 180°C. It has to be lightly cooked as you still need to cook the plums in it.
Note that they is an enormous advantage to have the dough cooled down. It is easier to manipulate and cook.
Plums: I used around 500g of fresh and mature plums. Cut the plums in two, remove the stone. Place the half plum with the cur side down and proceed to slice regularly without taking the slices apart. Once a half plum is cut, lightly press the sides and make the slices slide on each other while placing onto the crust. Proceed for all the plums until no space is left in the tart.
Bake at 170°C utill the plums are cooked (20min-30min), whatch as you don't want to burn the crust.
Added by: Julien CAP
Coconut & Cherry Spelt Shortcrust Biscuits
Lemon Sponge with Summer Berries and Rhubarb
Cranberry Soda Bread
Rye Dough with Figs
Dutch Oven Delicious Walnut and Date LoafIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.