dark sugar muscovado

Dark Muscovado Sugar (500g)

£2.50

In stock

Muscovado sugar is natural, unrefined cane sugar that contains natural molasses. It has a rich brown colour, moist texture, and toffee-like taste.  It can be used in a whole host of recipes to sweeten them, from glazes to popcorn.  Even use Muscovado sugar to increase the smoky flavour of barbecue sauce or stir it into hot coffee for a complex sweetness that pairs well with the coffee’s bitter taste.

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Here are some recipes containing dark muscovado sugar for you to try:

 

Toffee apple brioche and butter pudding

Ingredients

  • 100g dark muscovado sugar
  • 100g butter
  • 4-6 dessert apples, peeled and cut into slim pieces
  • 250ml double cream
  • 250ml milk
  • 3 eggs
  • 1 vanilla pod, split in half
  • 1 × 400g brioche loaf, crusts removed and cut into fingers or triangles
  • 1-2 tbsp calvados

Method

  • STEP 1

    Melt the muscovado sugar and butter together in a pan, stirring the sugar into the butter. Add the apple pieces and cook, turning them over once, until they are just tender. Turn off the heat.

  • STEP 2

    Whisk the cream and milk together with the eggs, then scrape in the seeds from the vanilla pod. Put a layer of apple pieces in an ovenproof dish, then add a layer of brioche slices, followed by more apple pieces and then more brioche slices (leave the remaining caramel in the pan). Finish with a few pieces of apple. Pour the milk mixture over the brioche and apple. Leave to soak while the oven heats up, pressing down gently on the brioche every now and then.

  • STEP 3

    Heat the oven to 120C/fan 100C/gas ½. Put the pudding in the oven and cook for 1 hour, or until it’s puffed, the custard has set and the edges are golden. Cook it for longer, if needed.

  • STEP 4

    Heat the remaining caramel gently with the calvados and brush or drizzle over the top of the cooked pudding. Slide it under a grill for a few minutes if you want a crisp top.

     

Pear and Chocolate puddings

Ingredients

  • 100g butter, plus a little for the tins
  • 160g dark muscovado sugar
  • 3 eggs
  • 60g plain flour
  • 30g cocoa powder
  • 2 tsp baking powder
  • 55g ground almonds
  • 60ml milk
  • 6 small pears, very ripe
  • to serve pouring cream

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter 6 × 250ml ramekins. Beat the butter, sugar, eggs, flour, cocoa, baking powder, ground almonds and milk together.

  • STEP 2

    Peel the pears and cut off the bottoms so that they will stand with a decent amount of height above the rims of the ramekins. Chop the bottom parts and fold into the chocolate mixture. Divide the mixture between the ramekins until they are two-thirds full, then push the tops of the pears in.

  • STEP 3

    Bake for 30 minutes or until the pudding mix is puffed around the pears. Serve with cream.

     

Product photography is representative only. Weights and portions will be as stated.