Brown & Polson Cornflour 250g

£2.40 £9.60 per kg
Brown & Polson Original Patent Cornflour is pure fine white corn starch milled from maize grain from which the outer hull and germ have been removed by a patented milling process.
Because Brown & Polson Original Patent Cornflour is so finely milled it is naturally smoother than ordinary flour giving superior results when used in all your cooking.


Gluten-free, Suitable for coeliacs and vegetarians

Preparation and Usage

Hints and Tips
Why not add 2.5ml (1/2tsp) of cornflour to each egg white when making meringues to give a marshmallow centre.

When grilling or frying meat and fish first coat with cornflour to seal in the flavour.

Use cornflour when stir frying to create thick glossy sauces. Mix cornflour with a little liquid and add to the stir fry ingredients.

To thicken soups, casseroles and stews use about 15g (1/2oz) cornflour to each 300ml (1/2pt) liquid. Blend cornflour with a little cold water, stir into the dish, and cook for a further 3 minutes.

Have lighter cakes and puddings by using 4 parts plain flour to 1 part cornflour.

To bake melt-in-the mouth pastry and biscuits use 2 parts plain flour to 1 part cornflour for a shorter texture.

For the smoothest homemade gravy blend 15g (1/2oz) cornflour with the fat from the roasting tin. Stir in 300ml (1/2pt) stock or water, bring to the boil whilst stirring. Boil for 1 minute, then season to taste.


Knighton Foods,
ST20 0QJ.

The Premier Foods Group,
PO Box 66093,
W4 9EX,

Return To Address

We want you to enjoy this product. If you have any questions or comments, please contact our
Consumer Relations Department,
Knighton Foods,
ST20 0QJ.
Quoting the codes printed on the pack.
Or, visit our website

The Premier Foods Group,
PO Box 66093,
W4 9EX,

Recycling Information

Carton - Card - Widely Recycled

Other Information

Full Product Name:

Store in a cool dry place and in an airtight container once opened.


Cooking with Brown & Polson Cornflour

Fisherman's Chowder
25g (1oz) butter
1 large onion, roughly chopped
125g (4oz) smoked bacon, chopped
2 sticks celery, chopped
1 small red pepper, cut into chunks
1 large potato, peeled and cut into chunks
450ml (3/4pt) fish stock
450g (1lb) combination of white and smoked fish, cut into chunks
300ml (1/2pt) milk
30g (2tbsp) Brown & Polson Cornflour
Salt and black pepper
15ml (1tbsp) freshly chopped parsley

1. Melt butter in a large saucepan and sauté the vegetables and bacon for 5 minutes.
2. Pour in stock and simmer until the potato is just tender. Gently stir in fish.
3. Mix cornflour into milk and pour into the mixture.
4. Bring to the boil and simmer for 5 minutes. Season to taste. Stir in parsley.
Serve with warm crusty bread.
Serves: 4

Boston Brownies
150g (5oz) butter
200g (7oz) plain chocolate, roughly chopped
200g (7oz) light brown soft sugar
2 eggs, medium, beaten
Few drops vanilla extract
50g (2oz) Brown & Polson Cornflour
Pinch of salt
5ml (1tsp) baking powder
125g (4oz) toasted hazelnuts, roughly chopped

1. Pre-heat oven to 180°C/350°F/Gas Mark 4.
2. Grease and line an 18cm (7") square shallow baking tin, leaving about a 5cm (2") rim around the tin.
3. Melt butter with 50g (2oz) of the chocolate in a bowl over a pan of hot water.
4. Place sugar, eggs, and vanilla extract in a large bowl. Pour over the melted mixture and then finally sift over the cornflour, salt and baking powder. Stir gently making sure it is all thoroughly mixed in.
5. Stir chocolate and hazelnuts into the Brownie mixture. Pour the mixture into the tin and spread evenly.
6. Bake for 50 minutes or until Brownies begin to shrink from the sides of the tin.
7. Leave Brownies to cool in the tin.
8. Remove from tin, peel off the lining paper and cut into 16 squares.
Serve on a plate with a dusting of icing sugar.
Makes: 16

Dietary Information

Suitable for Vegetarians; Suitable for Coeliacs; Gluten free

Nutritional Data

Typical ValuesPer 100g as Sold
Energy 1505kJ/354kcal
Fat <0.5g
of which saturates 0.1g
Carbohydrate 88.0g
of which sugars <0.5g
Fibre <0.5g
Protein <0.5g
Salt <0.01g


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