Trex Vegetable Fat 500G
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Generations of home bakers have chosen Trex to make delicious recipes. Easy to use and versatile, you can use Trex straight from the fridge for perfect pastry, cakes, biscuits and roasting.
Why use Trex instead of butter?
It's soft and easy to whip giving on even bake
You can use 20% less than in your recipes because it contains no water
It's dairy free
Trex is the only 100% vegetable baking fat.
Pack Size: 500g
- Home baking at its best
- The versatile baking product that is lower in saturated fat than butter!
- Light mixture
- Use 20% less than butter
- Dairy free
- Free from preservatives, colours, e-numbers and hydrogenated vegetable oil
- Free from hydrogenated vegetable oil
Palm Oil, Rapeseed Oil (in varying proportions)
- Free From: Dairy
- Keep refrigerated
Delicious triple chocolate raspberry muffins
200g (7oz) plain flour
2 tsp baking powder
15g (1/2 oz) cocoa powder
50g (2oz) Trex, chilled
100g (4oz) light muscavado sugar
40g (1 1/2 oz) milk or dark chocolate chips
40g (1 1/2 oz) white chocolate chips
1 large egg
1 tsp vanilla extract
100ml (4fl oz) milk
100g (4oz) raspberries
Preheat oven to 200°C/Gas mark 6. Place 8 paper muffin cases into a muffin tray.
Sift the flour, baking powder and cocoa powder into a mixing bowl, then rub in the Trex. Stir in the sugar and most of the chocolate chips, reserving a few for decoration.
In a jug, beat together the egg, vanilla extract and milk. Add to the dry ingredients with the raspberries and stir until just combined. Do not over-mix.
Spoon the mixture into the paper cases and sprinkle the leftover chocolate chips on top. Bake for 20-25 minutes until well-risen. Cool on a wire rack.
- Free From Artificial Colours
Free From Preservatives
Name and Address:
This product has been specially manufactured and should reach you in a satisfactory condition. If it does not, please write to us, returning the lid. Please state the reason for your dissatisfaction and where and when bought.
Consumer Services Dept,
500 Grams ℮
|Typical Values||Typical Values per 100g|
|of which saturates:||35g|
|of which sugars:||0g|
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