muscovado


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muscovado

(ˌmʌskəˈvɑːdəʊ) or

muscavado

n
(Cookery) raw sugar obtained from the juice of sugar cane by evaporating the molasses
[C17: from Portuguese açúcar mascavado separated sugar; mascavado from mascavar to separate, probably from Latin]
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Ingredients 800g rhubarb 100g oats 100 gluten free wholemeal flour 120g light muscovado sugar 70g coconut oil (solid) 1 tsp grated ginger Zest of 1/2 orange 50g light muscovado sugar Optional: Vanilla extract and 1 tin of coconut milk for whisking into a cream.
5-5 hours, depending on the size of cake Serves: 20-25 people Ingredients 2x 500g dried fruit mix 200g glace cherries (washed and chopped in half) 4 tbsps cream sherry 300g plain flour 60g macadamia nuts, chopped roughly 1 tsp ground mixed spice Half tsp freshly grated nutmeg 300g softened unsalted butter, plus extra for greasing 300g dark muscovado sugar 5 medium free-range eggs 1 tbsp.
Then sprinkle muscovado sugar in a thin layer on top.
INGREDIENTS (458 calories each) 150 ml (1/4 pint) sunflower oil, plus extra for greasing 250g (8 oz) wholemeal self-raising flour 2 tsp baking powder 150g (5 oz) light muscovado sugar 60g (2 oz) walnuts, coarsely chopped 125g (4 oz) carrots, grated 2 ripe bananas, mashed 2 eggs 1 tbsp milk TOPPING INGREDIENTS 250g (8 oz) low-fat soft cheese, at room temperature 2 tsp clear honey 1 tsp lemon juice Chopped walnuts, to decorate REQUIRED EQUIPMENT 18 cm (7 in) square cake tin METHOD 1.
Your curiosity is about to be satisfied should you decide to visit the muscovado mill.
Summary: New Delhi [India], Aug 09 (ANI): Muscovado is the best deal when it comes to sweetness as it brings the goodness of sugar cane to your taste.
INGREDIENTS Butter for greasing 150g soft butter (or olive oil spread works well) 100g light muscovado sugar 1tsp vanilla extract 2 eggs 200g self raising flour 90g plain flour 150g low fat Greek yogurt 250g fresh or frozen strawberries (thawed if frozen), halved 1tbsp Demerara sugar Icing sugar, to dust METHOD 1.
INGREDIENTS Butter for greasing 150g soft butter or olive oil spread works well) 100g light muscovado sugar 1tsp vanilla extract eggs 200g self raising flour 90g plain flour 150g low fat Greek yogurt 250g fresh or frozen strawberries (thawed if frozen), halved 1tbsp Demerara sugar Icing sugar, to dust METHOD 1.
The household level muscovado production project is in partnership with the Department of Trade and Industry and the Eco-Agri Foundation, a release from DAR said.
For the quincemeat: 2 large quince 1 large Bramley apple, peeled, cored and grated 200g raisins 200g sultanas 100g dried cherries 85g chopped mixed peel 140g unrefined dark muscovado sugar 50ml Cognac zest and juice of 1/2 orange zest and juice of 1 lemon 125g shredded suet A little sunflower oil For the pastry: 170g plain flour 100g unsalted butter, finely diced and chilled 1 free-range egg yolk Chilled water Pinch of fine salt For the crumble topping: 40g unrefined golden caster sugar 40g dark muscovado sugar Pinch of ground cinnamon Pinch of Maldon salt 55g unsalted butter, melted and still warm 100g self-raising flour Extras: Jars for the quincemeat Muffin tins Method: First, the quincemeat; preheat the oven to 180oC / Gas 4.
INGREDIENTS (Serves 12) 225g (8oz) butter (room temp), plus extra for greasing 550g (11/4lb) cooking apples Juice of 1/2 lemon 225g (8oz) light muscovado sugar 300g (10oz) self-raising flour 2 tsp baking powder 1 tsp ground cinnamon 4 large eggs 1 tbsp full-fat or semi-skimmed milk Icing sugar, to dust METHOD 1.
Sift icing INGREDIENTS (Serves 12) 225g (8oz) butter (room temp), plus extra for greasing 550g (11/4lb) cooking apples Juice of 1/2 lemon 225g (8oz) light muscovado sugar 300g (10oz) self-raising flour 2 tsp baking powder 1 tsp ground cinnamon 4 large eggs 1 tbsp full-fat or semi-skimmed milk Icing sugar, to dust METHOD 1.