Rub in 175g butter or margarine until it resembles breadcrumbs and then add 110g of demerara sugar
. Beat together 2 free range eggs, 200ml whole milk and the finely grated rind of 1 large lemon (save a little for the topping), then stir into the dry mixture until you have a thick batter.
Sprinkle the demerara sugar
over the tops and, using a blowtorch, caramelise the sugar.
This one from Bulleit is a slow sipper entwined with the familiar and delicious taste of the awardwinning whiskey and finished with demerara sugar
FLAMING TASTY PUD Vegan Christmas Pudding Ingredients 1tsp mixed spice, 1tsp ground cinnamon, 1/2 tsp sea salt, 75g demerara sugar
, 2tbsp treacle, 1 Braeburn apple, grated, 115g vegan spread, 45g breadcrumbs, 95g plain flour, 1/2 tsp baking powder, 100g sultanas, 100g dried mixed peel, 100g chopped dates, 50g dried cherries, 25g crystallised ginger, 120ml rum or brandy, juice of 1 orange, zest and juice of 1 lemon, 1 bay leaf, 1tsp nutmeg.
INGREDIENTS: 350g self-raising flour 1/4tsp salt 50g Trex 150g light soft brown sugar 75g ready-to-eat dried apricots, chopped 50g walnuts, chopped 2 large eggs 240ml milk 1tbsp lemon juice 1 eating apple 1tbsp demerara sugar
INGREDIENTS (Serves 4) 50g butter, plus extra for greasing 4tbsp demerara sugar
6 ripe plums, halved and stones removed 150ml double cream 150ml milk Seeds from 1 vanilla pod Grated zest of 1 lemon 2 eggs 45g caster sugar 45g plain flour 1 tbsp icing sugar, for dusting ice cream, to serve METHOD 1.
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.
INGREDIENTS (Serves 12) 280g (10oz) self-raising gluten-free flour 1 large egg, beaten 1 tsp gluten-free baking powder 1 tsp mixed ground spice Zest and juice of half an orange 250ml (9fl oz) hot boiling tea 225g (8oz) demerara sugar
400g (14oz) mixed dried fruit METHOD 1.
INGREDIENTS For the blackcurrant layer: 250g blackcurrants A squeeze of lemon juice Up to 100g caster sugar 50ml water For the chocolate layer: 25g cocoa powder 50g caster sugar 100ml water For the cream/yoghurt layer: 200ml double cream 200ml plain full-fat yoghurt 2tbsp caster sugar To finish: 50g skinned hazelnuts 1tbsp Demerara sugar
INGREDIENTS 250g prunes, roughly chopped 160ml apple juice 1 large egg 225g self-raising flour 150g soft brown sugar 1 tsp mixed spice pinch of salt 1 tbsp demerara sugar
, for sprinkling METHOD 1.
In addition to white, brown, cane, date, beet, turbinado, and demerara sugar
, terms for sugar include corn syrup, brown rice syrup, malt syrup, maple syrup, fruit juice concentrate, molasses, barley malt, cane juice and evaporated cane juice, honey, agave nectar, dextrose, fructose, sucrose, lactose, and maltose.