demerara sugar


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Related to demerara sugar: Turbinado sugar
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Synonyms for demerara sugar

light brown cane sugar

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Put the nuts in a pestle and mortar with the Demerara sugar and bash together roughly so the nuts are broken up but not pulverized (alternatively, do this in a food processor).
Scrape the mixture into the prepared tin, sprinkle over the demerara sugar and bake in the preheated oven for about 35 minutes, or until a skewer inserted into the centre comes out clean.
Add a blob of butter to the top of each and sprinkle over the demerara sugar.
Tasty toffee apples Ingredients For the coating 225g demerara sugar 0.
The recipe is infused with a delicate selection of spices and ingredients such as sea salt, Demerara sugar, cayenne pepper and lemon juice to create a much richer, intense tomato sauce, bursting with flavour.
Snowbird sales director, Roy Anderson, said: "We had to take some out to make room for the apple and the special blend of seasoning which includes honey, cinnamon, Demerara sugar and sea salt.
Serves four) Prep time: 15 minutes Cooking time: 50 minutes Ingredients 2 large egg yolks 300ml double cream 1 tsp vanilla extract 35g caster sugar 150g punnet raspberries 80g demerara sugar 4 ramekin dishes Method Pre-heat the oven to 140degC/275degF/ Gas Mark 1.
BLACKCURRANT AND CHOCOLATE LAYER BY NIKKI DUFFY (SERVES 4) 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 METHOD 1.
INGREDIENTS 10 teabags 175g demerara sugar 175g long-grain rice 4 trout fillets 1 tbsp olive oil, salt and pepper Sauce: 100g Yeo Valley natural yoghurt 1 tbsp of hot horseradish Juice of a lemon Small sprig of dill METHOD 1.
Here you go: MARVELLOUS MINT SAUCE 50g demerara sugar 150ml malt vinegar bunch of mint 1 heaped tsp dried mint 1 Put all the ingredients in a blender and blitz until smooth.
INGREDIENTS For the cake: 450g self-raising flour 2tsp baking powder 200g butter, plus extra for greasing 350g demerara sugar 6 eggs 150g creme fraiche 25ml peach schnapps or peach juice 100ml peach puree 7 peaches, halved and stoned, or 2 x 400g tins peach halves, drained For the crumble: 60g plain flour 1/2 tsp ground cinnamon 30g butter, diced 30g demerara sugar For the topping: 100g creme fraiche 100g cream cheese 50ml double cream While the cake cools, make the crumble to go on top.
INGREDIENTS 140g vegetable suet 140g demerara sugar 75g soft flour 75g breadcrumbs 30g lemon juice 4g nutmeg 1 pinch salt 20g jam 90ml Irish stout 1 grated apple 2 eggs 500g marinated fruit (see right) 200g walnuts For the marinated fruit: 100g dry apples 100g raisins 100g dry apricots 100g dry cranberries 100g golden raisins 20g navy rum 40ml brandy 20ml kirsch Juice and zest of 1/2 an orange; Juice and zest of 1/2 a lemon METHOD MARINATE the dry fruit for as long as possible, whether that is overnight or ideally one week.
INGREDIENTS 300g plain flour 2tsp baking powder Pinch of salt 100g shelled pistachio nuts, roughly chopped 200g white chocolate, roughly chopped 50g sesame seeds 150g butter, plus extra for greasing 300g demerara sugar 40ml rapeseed oil 40ml sesame oil 2 eggs, lightly beaten 1 vanilla pod, split in half lengthways Flaky sea salt, to finish METHOD 1.
INGREDIENTS: 175g unsalted butter, cut into cubes 2 tbsp honey 100g demerara sugar 250g medium porridge oats Pinch of sea salt 1 cup of sultanas Cinnamon to taste 2 apples, peeled and chopped METHOD: Preheat the oven to 180degC/Gas Mark 4.
READY IN 15-20 MINUTES PLUS CHILLING MAKES 8 4 clementines, peeled and segmented 2 mangoes, peeled, stoned and diced 1 tbsp Cointreau sweetener, to taste (optional) 550g fat-free natural yogurt 8 level tbsp demerara sugar redcurrants, to garnish 1 Prepare the fruit and sprinkle with the Cointreau and sweetener.