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