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FAB Flour

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29/10/2026

Get into the spooky season with these pumpkin pizza balls! 🎃🍕

These mini calzone-style pizzas are filled with gooey, melted cheese and shaped like little pumpkins, making them the perfect savoury treat for Halloween parties 🧀🎃

Easy to share and guaranteed to be a hit!

Full recipe below 👇

Ingredients:
• 350g strong white bread flour
• 1 sachet fast-acting yeast (7g)
• ½ tsp sugar
• 200ml water
• 200g mozzarella, drained and cut into 8 pieces
• 100g pepperoni slices
• 350g jar tomato pasta or pizza sauce
• 1 egg yolk
• 1 tsp paprika
• Handful of fresh basil leaves, to decorate (optional)

Method:
1. Preheat the oven to 200°C.
2. Add the flour, sugar and yeast to a large bowl. Make a well in the centre, add the water and mix until a soft dough forms.
3. Turn the dough onto a floured surface and knead for 5 minutes, until smooth and elastic.
4. Place the dough back into the bowl, cover with a tea towel and leave to rest for 5 minutes.
5. Divide the dough into 8 equal pieces and roll each one out. Top with a slice of pepperoni, a spoonful of sauce, a piece of mozzarella and another slice of pepperoni.
6. Bring the edges of the dough together to enclose the filling, then pinch to seal.
7. Tie a piece of string around each ball three times, crossing over at the top and bottom to create pumpkin-like segments.
8. Mix the egg yolk with the paprika and brush over each pumpkin ball. Bake for 15 minutes, or until golden brown and cooked through.
9. Leave to cool for 5 minutes, then carefully snip and remove the string. Garnish with fresh basil leaves, if using.

28/10/2026

Looking for a spooky dinner idea this Halloween? 🎃👀

Make your own spooky spaghetti and ‘eyeballs’! 🍝 With just two ingredients, you can make homemade pasta from scratch, then add meatballs and a rich tomato sauce for a fun Halloween twist on a family favourite.

A fun and tasty recipe which the kids will love! 👻

Full recipe below 👇

Ingredients:
For the pasta:
• 315g plain flour
• 3 eggs (beaten)

For the meatballs:
• 750g lean beef mince
• 150g breadcrumbs
• 1 egg (beaten)
• 1 tsp salt
• 1 tsp pepper
• 4 slices mozzarella cheese
• Black olives (sliced)

For the pasta sauce:
• 1kg passata
• 1 tbsp tomato purée
• 2 tsp garlic granules
• 1 tbsp dried mixed herbs (or dried basil)
• 1 tsp salt
• 1 tsp pepper

To serve:
• Fresh parsley

Method:
1. To make the pasta dough: Form the flour into a heaped pile on a clean surface, then create a well in the centre.
2. Pour the beaten eggs into the centre of the well then fold in the flour, bringing it in from the edges. This will be a little messy at first but keep going until all of the egg has been worked in and a dough is formed.
3. Use a little extra flour to knead the dough until smooth, then wrap in cling film and place in the fridge to rest for around 20 minutes.
4. Make the meatballs: Preheat the oven to 190°c. In the mixing bowl, thoroughly combine the beef mince, breadcrumbs, egg and seasoning. Form the meatballs (approx. 40g each, see pictures for size estimate) and place onto a baking tray.
5. Cook the meatballs in the oven for 20-25 minutes until browned and cooked through.
6. Make the eyes: Use a piping nozzle, bottle cap or cut freehand to create 24 discs of cheese, placing them on a plate. Top each disc with a black olive slice to create an eyeball and leave in the fridge until assembly.
7. Rolling the pasta: Once the meatballs are cooked, it will be time to roll and cut the pasta. Place a large saucepan or casserole dish filled with salted water on the stove and bring to a rolling boil.
8. Take the pasta dough from the fridge and cut into 4 equal pieces. Lightly flour a clean work surface, then roll one of the pieces out—the aim is to get it as big and as thin as possible without the dough breaking or sticking. Extra dustings of flour throughout will likely be needed to achieve this. Fold the rolled dough in half and then onto itself again before using a sharp knife to cut it into thin strips. Pick up the strips and give them a good shake to unravel them, dusting with a little extra flour to prevent them from sticking. Carefully drop the pasta into the pan of boiling salted water and cook for 5 minutes. Reserve some of the pasta water in a cup/jug for the sauce.
9. To make the sauce: Return the saucepan/casserole dish to the stove over a medium heat. Pour in the passata, tomato paste, garlic granules, dried herbs and seasoning. Bring to a simmer and cook out the tomato paste for a few minutes. Add in a few tablespoons of the reserved pasta water to thin out the sauce.
10. Assembly: Add the meatballs to the sauce to allow them to heat through then add the cooked pasta. Once everything is heated through, arrange the meatballs on top of the pasta and place a disc of cheese and an olive slice on top of each one to create the eyeballs. Garnish with freshly chopped parsley and serve hot.

24/10/2026

It’s National Cheese Toastie Day! 🧀🍞

Give your usual toastie an autumnal twist with this apple and walnut wholemeal bread by Wright's Baking! 🍂

Made with wholemeal flour, helping you work towards the NHS-recommended 30g daily adult fibre goal 🌾

Full recipe below 👇

Ingredients:
• 500g wholemeal bread flour
• 330ml warm water
• 30g caster sugar
• 30g margarine
• 2 tsp mixed spice
• 75g chopped walnuts
• 75g Bramley apple (peeled and chopped)
• 50g sultanas
• 20g finely chopped walnuts
• A little milk (for glazing)

Method:
1. Add the bread mix, warm water, caster sugar, margarine and mixed spice, if using, to a large bowl and mix to form a well-developed dough.
2. Mould the dough into a ball, cover and leave to rest for 10 minutes.
3. Knead the chopped walnuts, apple and sultanas through the dough. Mould into a ball, cover and leave to rest for a further 10 minutes.
4. Roll the dough into a long string, approximately 50cm long, then coil into a snail shell shape.
5. Place on a greased baking tray, cover with a damp tea towel or lightly oiled plastic and leave to prove in a warm place for 35–40 minutes, or until doubled in size.
6. Remove the covering, brush the top with a little milk and sprinkle over the finely chopped walnuts.
7. Bake in a preheated oven at 220°C/200°C fan/gas mark 7 for 30–35 minutes, or until golden brown.
8. Transfer to a cooling wire and leave to cool completely.

22/10/2026

It’s giveaway time! ✨

We're giving one lucky winner the chance to win this Le Creuset 6-piece Baking Set and flour bundle to get creative in the kitchen this October 🍞👩🏻‍🍳

To enter, simply like this post, follow FAB Flour and Premier Foods, and tag a friend! PLUS, for an extra entry, share this to your story and tag us 🥰

*giveaway closes 29.10.26 UK only*

21/10/2026

Planning a cosy curry night at home? 🍛

These easy three-ingredient chapatis are the perfect addition to your favourite curry! Made with wholemeal flour, they’re packed with fibre and make a filling accompaniment for scooping up all those delicious curries.

They’re affordable, quick to make and a great way to add something homemade to your curry night 🥘 Neill's Flour

Full recipe below 👇

Ingredients:
• 240 g wholemeal flour
• 250 ml water
•2 tablespoons vegetable oil

Method:
1. Gradually combine flour, water, and oil until it becomes a soft dough.
2. Knead the dough for a few minutes, mould it into a ball and sprinkle with a little water. Cover and leave to rest for 15 mins.
3. Briefly re knead the dough then tear off lumps to make small round balls about the size of a small tangerine. Flatten out slightly by hand and then roll until it resembles a thin pancake. Slap between your hands to thin further.
4. Heat a dry frying pan and cook each chapati on both sides until it creates bubbles, pushing down the bubbles with a metal spoon.
5. Serve hot with your favourite Indian meal.

18/10/2026

It’s National Chocolate Cupcake Day! 🍫🧁

What better way to celebrate than with a rich and indulgent chocolate cupcake? They're soft and fluffy and ready in just 30 minutes! Silver Spoon

Add your favourite toppings and enjoy! ✨

Full recipe below 👇

Ingredients:

For the Cupcakes:
• 40g cocoa powder
• 4 tbsp boiling water
• 3 free-range large eggs
•175g unsalted Butter (softened)
•165g caster sugar
•115g self-raising flour
•1 tsp baking powder

For the buttercream
•60g unsalted butter (softened)
•30g cocoa powder
•250g icing sugar
•3 tbsp milk (whole)
•A handful of decorations

For the buttercream (alternative method)
•200g chocolate fudge flavour icing sugar
•100g unsalted butter (softened)

Method:
1. Preheat the oven to 200°C. Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. This may look curdled - this is normal (the image below shows what this paste should look like).
Tip: muffin cases will give you a deeper cupcake.
2. Add the eggs, butter, golden caster sugar, self-raising flour and baking powder into the cocoa powder and water mix. Mix with an electric hand whisk (or beat with a wooden spoon) until the mixture is smooth.
3. Divide the cake mixture equally between the 12 paper cases. Bake in a preheated oven for about 15 minutes until the cupcakes are risen and springy to the touch. Cool in the cases on a wire rack.
Tip: Try using an ice cream scoop to ensure that you have evenly portioned cupcakes.
4. To make the chocolate buttercream icing, melt the butter and pour it into a bowl. Sift in the cocoa powder and icing sugar a little at a time and stir to make a glossy and spreadable chocolate buttercream. If the icing is too thick, gradually add the milk until it reaches your desired consistency.
5. To make the chocolate buttercream icing, melt the butter and pour it into a bowl. Sift in the cocoa powder and icing sugar a little at a time and stir to make a glossy and spreadable chocolate buttercream. If the icing is too thick, gradually add the milk until it reaches your desired consistency.

15/10/2026

Pumpkin season is officially here 🎃🍂

These pumpkin spiced muffins are quick to make, packed with autumnal flavours and perfect for a grab-and-go snack. A simple bake to add to your autumn baking list ✨

Full recipe below 👇

Ingredients:
• 215g pumpkin puree
• 2 eggs
• 125ml sunflower or vegetable oil
• 75ml water
• 300g caster sugar
• 225g self-raising flour
• 1 tsp bicarbonate of soda
• 3 tsp mixed spice
• Pumpkin seeds, to top

Method:
1. Preheat the oven to 160°C (fan).
2. In a large mixing bowl, whisk together the pumpkin puree, eggs, oil and water. Add the sugar, flour, bicarbonate of soda and mixed spice and whisk until a smooth batter forms.
3. Divide the batter evenly between muffin cases, top with a sprinkling of pumpkin seeds and bake for 25–30 minutes until risen, golden and springy to the touch. Allow to cool before serving.

12/10/2026

It’s time to debunk some myths… 🍞

White bread can absolutely be part of a balanced diet! It’s not just a delicious base for your favourite toppings, it also provides a range of important nutrients.

In fact, white bread contributes to around 10% of adults’ intake of calcium, iron, magnesium and thiamine, as well as providing protein and fibre.

So whether you prefer white, brown or wholemeal, enjoy the bread you love! 🍞🥖

https://fabflour.co.uk/fab-flour/flour-facts

10/10/2026

Looking for an easy-to-share bread that everyone will love? 🧀🍞

This cheesy, chive-filled bread by Marriage's Flour is the perfect accompaniment to your favourite dishes. Made with just a few simple, affordable ingredients, it’s an easy but impressive side to bring along to dinner with friends this October.

Why not give it a try? ✨

Full recipe below 👇

Ingredients:
• 500g wholegrain bread flour
•2 tsp fine sea salt
•7g sachet fast action yeast
•300ml warm water
•2 tbsp olive oil
•125g firm block mozzarella
•4 crushed garlic cloves
•20g finely chopped chives
•50g butter
•½ small bunch chopped parsley

Method:
1. Tip the flour into a mixing bowl, then add the salt and yeast to opposite sides of the bowl.
2. Make a well in the centre of the flour and add the warm water (start with 300ml and add more if you need to), along with olive oil. Mix briefly in the bowl until the dough comes together. You can knead in a stand mixer with the dough hook for 5 minutes if you prefer.
3. Tip out on a lightly floured work surface and knead for 10 minutes until smooth and elastic.
4. Transfer to a lightly oiled bowl, cover with a tea towel or shower cap and leave in a warm place for an hour until doubled in size. Cut the mozzarella into 16 x 1 cm cubes.
5. Once the dough has proved, knock back the dough in the bowl, transfer to a worktop, scatter over half the chopped chives, and knead briefly to incorporate the herbs into the dough. Divide into 16 balls (weighing them for accuracy if you like).
6. Flatten each ball slightly, then add a cube of cheese to the middle of each. Bring the sides around the cube and seal the dough firmly around the cheese to encase. Pinch well to seal and close.
7. Lightly oil a 23cm tin or baking dish with oil and add the dough balls, working from the outside making your way in. Leave a little gap in-between each to allow for them to expand.
8. Once all the dough balls are in the tin, cover again and leave for 30 minutes.
9.Heat the oven to 220C, 200C fan /gas 7.
10. Put the remaining chives, garlic, butter and parsley in a small pan and melt over a low heat. Once the butter has melted, season lightly and remove from the heat.
11. Once the dough balls have risen, uncover the tin and brush generously with half of the melted butter.
12. Bake for 30-35 minutes until the dough balls are crispy and golden topped. Leave to cool in the tin for 10 minutes.
13. Release the loaf from the tin, and transfer to a serving board or plate. Brush with the remaining garlic butter to serve.

07/10/2026

Autumn is here, and what better way to embrace it than with a fluffy and rich toffee and apple cake? 🍎🍰

It’s simple to make, and packed full with seasonal flavours. The perfect pairing with a lovely cuppa for the cosy evenings 🍂🤎

Ingredients:
• 175g Salted Butter
•3 medium Eggs
•175g Light Brown Sugar
•350g Self-Raising Flour
•100g chopped Dates
•2 eating Apples, peeled and chopped
•100g Apple Purée

Toffee Sauce Ingredients:
•120g Light Brown Sugar
•120g Butter
•100ml Cream or Full Cream Milk

Method:
1. Melt the butter and sugar in a saucepan over low heat until the sugar is dissolved. Watch it carefully so that it doesn’t burn. Stir in the cream and heat gently until bubbling, stirring continually, leave to cool whilst you make the cake.
2. Cream the butter and the sugar together until light and creamy.
3. Add the eggs, ﬂour a little at a time, then fold in the apple sauce, dates and chopped apples.
4. Spoon into the prepared traybake tin.
5. Make small holes in the mixture and place a small teaspoon of toffee sauce in the well then cover lightly with the sponge. It doesn’t matter if you don’t cover all the sauce up.
6. Place in the middle of a preheated oven 180ºC (Fan 160ºC, Gas Mark 4) and bake for about 35 minutes until golden and baked through – it’s ready when the crust springs back when pressed.
7. Leave in the tin for 15 minutes before turning out and removing parchment, then cool on a wire tray.
Cut into slices and enjoy with a cup of tea, coffee or a shot of Calvados!

Address

City Of Westminster

Opening Hours

Monday	9am - 5am
Tuesday	9am - 5am
Wednesday	9am - 5am
Thursday	9am - 5am
Friday	9am - 5am

Telephone

+442074932521

Website

http://www.fabflour.co.uk/

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