Muscovado sugar is prone to drying out, forming indestructible lumps that defy melting and can leave little lumps in your cake batter. Soften brown sugar in the microwave in a burst of 15-20 seconds.

Unlike refined white sugar, which undergoes extensive processing to strip away molasses, muscovado retains this natural byproduct, giving it its characteristic moist texture, dark brown colour ...

3¼ cups heavy cream ⅔ cup granulated sugar 7 large egg yolks 4 tablespoons light or dark muscovado sugar Flaky sea salt, such as Maldon (optional) Place oven rack in middle position and preheat ...

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Combine the 100g of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar ...

You can also add a teaspoon of sesame seeds to the filling. I like to use dark muscovado sugar in the filling, because the stronger molasses taste makes the hotteok seem less sweet. You can ...

According to Berry, light muscovado sugar is the secret to creating that ... “Start by mixing 360g of dark chocolate with 225g of butter. Just go on pressing against the side, mixing that ...