Light Muscovado Sugar (500g)

£2.50

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!

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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.