|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.
|Dark Muscovado Sugar, known for its rich molasses flavor and moist texture, should be stored properly to maintain its quality. To keep it fresh and prevent clumping, store the dark muscovado sugar in an airtight container in a cool, dry place. Make sure to seal the container tightly to prevent air and moisture from affecting the sugar. If the sugar becomes hardened due to exposure to air, you can place a slice of bread or a damp paper towel in the container overnight to help soften it. Alternatively, transferring the sugar to a resealable plastic bag and removing excess air before sealing can also be effective. By following these storage tips, you can enjoy the distinctive taste and texture of dark muscovado sugar in your culinary creations for an extended period.
| This pack contains 500g of Dark Muscovado Sugar.
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Here are some recipes containing dark muscovado sugar for you to try:
Toffee apple brioche and butter pudding
- 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
- 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.
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