| DETAILS | Light Muscovado sugar is natural, unrefined cane sugar that contains natural molasses – but less than Dark Muscovado. It has a rich brown colour and moist texture. It can be used in a whole host of recipes to sweeten them, from carrot cake to blondies! |
| STORAGE ADVICE | Light Muscovado Sugar should be stored in an airtight container in a cool, dry place. It is important to keep it away from moisture and heat to prevent clumping and maintain its soft, granular texture. Using a sealed container helps to preserve the sugar’s moisture content and prevents it from drying out. Additionally, it’s a good idea to store it away from strong odors, as sugars can absorb and take on the flavors of nearby substances. By following these storage recommendations, you can ensure that your Light Muscovado Sugar remains fresh and ready to use in your culinary endeavors. |
| PACKAGING | This pack contains 500g of Light Muscovado Sugar.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling. |
| COUNTRY OF ORIGIN | UK |
Here are some recipes featuring muscovado sugar:
Easy Carrot Cake
Ingredients
- 300g self-raising flour
- 2 tsp cinnamon
- ½ tsp baking powder
- 100g dark muscovado sugar
- 100g light muscovado sugar
- 4 eggs
- 250ml (you need an oil with as little flavour as possible here oil, such as grapeseed or rapeseed)
- 1 orange, zested
- 200g carrots, finely grated
- 150g pecans, snapped in half
- 150g golden sultanas
Raspberry and white chocolate blondies
Ingredients
- 200g unsalted butter, plus extra for the tin
- 150g white chocolate, roughly chopped
- 300g light muscovado sugar
- 3 large eggs
- 200g plain flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 125g raspberries
Method
- STEP 1
Heat oven to 180c/fan160c/gas4. Butter, then line, a shallow rectangular tin, approx 25cm x 22cm. Melt the butter in a pan, then cook gently for about 5 minutes, until the white solids turn golden and the butter smells biscuity and sweet. Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth.
- STEP 2
Use electric beaters to whisk the muscovado sugar and eggs together for about 2 minutes until thick and pale. Tip in the flour, salt, cooled chocolatey butter and vanilla, then fold in with a metal spoon or spatula until even.
- STEP 3
Pour the mix into the tin, then scatter with the rest of the chocolate and the raspberries. Bake for 40-45 minutes or until risen all over, with a dark golden crust. Cool completely in the tin, then cut into squares.
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