Neill's Flour

Neill's Flour Neill’s is a traditional Irish producer of flours and mixes for baking. We’ve been doing this for over 150 years at our site in the heart of Belfast.

31/03/2026

Perfectly sweet and spicy 🍞✨

Our rhubarb & ginger wheaten bread is the perfect treat for any time of day.

Recipe below ⬇️

Ingredients 🥣

50g Neill’s wholemeal medium flour
110g Neill’s plain flour
225g porridge oats
110g caster sugar
1 tsp baking powder
2 tsp level baking soda
50g margarine (or butter)
1 pint buttermilk (approx – may not need every drop)

Add-ins
200–250g rhubarb, chopped small (about 1cm pieces)
2–3 tbsp stem ginger, finely chopped
1–2 tbsp syrup from the ginger jar
Optional: ½ tsp ground ginger for extra warmth

Method 📝

1. Preheat oven to 210–220°C (Gas 6).
Grease 3 small wheaten tins or 1 large loaf tin.
2. In a large bowl, rub the margarine into the flours until it resembles breadcrumbs.
Mix in the baking powder, baking soda (and ground ginger if using).
3. Stir in the oats and sugar.
4. Fold through the chopped rhubarb and stem ginger, making sure it’s well coated in the dry mix.
5. Add the ginger syrup, then gradually mix in the buttermilk until you get a soft, spoonable dough (not runny).
6. Divide between tins, smoothing the tops lightly.
7. Bake for 25–30 minutes (small tins) or 45–50 minutes (large loaf), until risen and hollow-sounding when tapped.
8. Cool on a wire rack. Slice when fully cooled.

Baked with love 🧡🥕 This homemade carrot cake by is the perfect Friday sweet treat! 🍰
27/03/2026

Baked with love 🧡🥕

This homemade carrot cake by is the perfect Friday sweet treat! 🍰

23/03/2026

Add some flair to your cheeseboard with these cheese & rosemary biscuits - savoury, buttery and packed with flavour🧀🌿

Recipe below ⬇️

Ingredients 🥣
• 80g Neill’s wholemeal medium flour
• 80g Neill’s plain flour
• 100g cold butter, chopped
• 100g cheddar cheese, finely grated
• 1 small rosemary sprig, leaves finely chopped
• 1 large egg yolk

Method 📝
1. Preheat the oven to 160°C (fan) / 180°C conventional / Gas Mark 4. Line a baking tray with baking parchment.
2. Place the wholemeal flour and plain flour in a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Alternatively, this step can be done in a food processor.
3. Stir in the grated cheese and chopped rosemary.
4. Add the egg yolk and mix with a fork until the mixture starts to come together. Use your hands to knead it into a smooth dough.
5. Roll the dough into a log shape, then slice into even rounds. Place the slices on the lined baking tray, leaving a little space between each one.
6. Bake for 12–14 minutes until lightly golden.
7. Allow the biscuits to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
8. Store in an airtight container for up to one week.

A little throwback to one of our GBBO favourites with .home.loves 📷 This chicken, pancetta and mushroom pie is rich, co...
20/03/2026

A little throwback to one of our GBBO favourites with .home.loves 📷

This chicken, pancetta and mushroom pie is rich, comforting and packed with flavour … proper comfort food done right 🤍

A little bit of luck with a little bit of indulgence ☘️ These Baileys coffee cupcakes are the perfect sweet treat to cel...
17/03/2026

A little bit of luck with a little bit of indulgence ☘️

These Baileys coffee cupcakes are the perfect sweet treat to celebrate St. Patrick’s Day!

Recipe below ⬇️

Ingredients 🥣
For the cupcakes
• 275g Neill’s self-raising flour
• 250ml strong black coffee
• 250g unsalted butter
• 75g cocoa powder
• 400g caster sugar
• 150ml sour cream
• 2 large eggs
• 2½ teaspoons vanilla extract
• 2½ teaspoons bicarbonate of soda
For the topping
• 50g butter, softened
• 150g cream cheese
• 300g icing sugar
• 2 tablespoons Baileys

Method 📝
1. Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Line two 12-hole muffin tins with cupcake cases.
2. Pour the coffee into a large saucepan, add the butter (cut into pieces) and heat gently until the butter has melted.
3. Whisk in the cocoa powder and caster sugar until smooth.
4. In a separate bowl, beat the sour cream with the eggs and vanilla extract. Pour this mixture into the saucepan and mix well.
5. Add the self-raising flour and bicarbonate of soda, whisking until the batter is smooth.
6. Divide the mixture evenly between the 24 cupcake cases, filling each about two-thirds full.
7. Bake for 18–22 minutes, or until a skewer inserted into the centre comes out clean.
8. Allow the cupcakes to cool in the tray for a few minutes, then transfer to a wire rack to cool completely before decorating.
To make the topping
1. Beat the butter until soft and smooth.
2. Add the cream cheese and mix until fully combined.
3. Gradually beat in the icing sugar until smooth and thick.
4. Add the Baileys and mix until the frosting is creamy and spreadable.
5. Pipe or spread the topping onto the cooled cupcakes.

The secret to a perfect loaf? It all starts with the flour 🤍🍞Our strong white bread flour is milled for strength, struct...
12/03/2026

The secret to a perfect loaf? It all starts with the flour 🤍🍞

Our strong white bread flour is milled for strength, structure and that beautiful bakery-style rise. Giving you soft centres, golden crusts and dough that works with you every time.

Lemon lovers, this one’s for you 🍋✨ This picture perfect lemon and raspberry cake by is the sweet treat you need for a ...
08/03/2026

Lemon lovers, this one’s for you 🍋✨

This picture perfect lemon and raspberry cake by is the sweet treat you need for a Sunday afternoon! 🍰

Soft, fluffy muffins, loaded with chocolate buttons for a sweet surprise, the perfect Friday day treat courtesy of .home...
06/03/2026

Soft, fluffy muffins, loaded with chocolate buttons for a sweet surprise, the perfect Friday day treat courtesy of .homes.loves 🧁🍫

Hot chocolate just got an upgrade 🍫 ☕Chocolate cake smothered in a gooey choc mallow frosting, it really is as good as i...
27/02/2026

Hot chocolate just got an upgrade 🍫 ☕

Chocolate cake smothered in a gooey choc mallow frosting, it really is as good as it sounds! 🤤

Recipe below ⬇️

Ingredients 🥣

Cake Ingredients

300g Neill’s self-raising flour
440g caster sugar
130g unsalted butter
2 large eggs
3 tsp vanilla bean paste
100g cocoa powder
80 ml sunflower oil
250 ml milk

Choc-mallow Frosting

6 large egg whites
330g caster sugar
35g drinking chocolate

Method 📝

1. Preheat oven to 160c. Line a 22×32×3 cm tin with baking paper.
2. Beat sugar and butter in a stand mixer on medium-high for 1 minute until combined.
3. Add eggs one at a time, beating after each. Scrape down sides, then add vanilla and mix.
4. Sift in flour and cocoa powder, beat on low to combine.
5. Add oil and milk, then beat on medium-high until smooth.
6. Pour batter into prepared pan, level the top. Bake 40–45 minutes or until a skewer comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Choc-mallow Frosting

1. Place egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly for 4-5 minutes until sugar dissolves and mixture is opaque.
2. Transfer to a stand mixer, whisk on high for 8-10 minutes until thick with firm peaks.
3. Sift over drinking chocolate and gently fold in.
4. Spread over cooled cake, creating small peaks. Let sit at room temperature for 30 minutes to set.
5. Optional: use a kitchen blowtorch to toast the frosting or place under the grill for a few minutes until lightly browned.

23/02/2026

Pancake Day might be behind us but who said the flipping has to stop?

A twist on our classic fluffy pancakes with a lighter, sweeter style crêpe using Neill’s plain flour 🤤

Recipe below ⬇️

Ingredients 🥣

100 grams Neill’s plain flour
2 large eggs
300 millilitres milk
1 tablespoon sunflower oil
A pinch of salt

Method 📝

1. Put the flour, eggs, milk, oil, and a pinch of salt into a bowl. Whisk until you have a smooth batter.
2. Set aside for 30 minutes to rest if you have time or start cooking straight away.
3. Preheat the crêpe maker.
4. Spray the preheated crêpe maker with cooking spray.
5. Pour the batter onto the hot crêpe plate and use the batter spreader to distribute the batter evenly over the plate.
6. Cook the crêpe for 1 minute, then flip it over with a spatula.
7. Once cooked to your liking, remove the crêpe with the spatula and fill with your favourite toppings.

Address

1 College Place North
Belfast
BT16BG

Opening Hours

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

Telephone

+442890321626

Website

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