muscovado sugar

Fermented Sriracha sauce, traditional Thai sauce made with red chilies, garlic, muscovado sugar, apple cider vinegar and salt.

Fermented Sriracha sauce

oz (200 g) red chili

garlic cloves

0,14 oz (4 g) flaky salt

0,7 oz (20 g) dark muscovado sugar

0,9 oz (25 g) water

0,9 oz (25 g) apple cider vinegar

This moist cake with a crunchy nut topping is sure to become a teatime favourite

Caramelised apple cake with streusel topping

light brown muscovado sugar, plus 1 tbsp

dessert apples,

eggs

tsp vanilla extract

plain flour

tsp baking powder

cinnamon

milk

flour

demerara sugar, plus 1 tbsp

cold butter

tbsp toasted, chopped hazelnuts

Heat 1 tbsp butter and 1 tbsp sugar in a large frying pan over medium heat until the sugar starts to melt. Add apples, then cook for about 5 mins, until nicely browned and the sauce is a rich caramel. Leave to cool.

While the apples cool, make the topping. In a food processor or using the tips of your fingers, rub together flour, 85g sugar, cinnamon and cold butter until the mixture is crumbly and only pea-size pieces of butter remain. Stir in 2 tbsp of hazelnuts. Set aside in a cool place.

Heat oven to 180C/160C fan/gas 4. To make the cake, place the remaining butter and sugar in a bowl or food mixer and beat until light and creamy. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking powder, cinnamon and milk in two goes, alternating between dry and wet ingredients. When the mixture is well combined, stir through the apples.

Grease a 20cm cake tin with removable base and line the base with a circle of baking paper. Spoon in the cake mixture, smooth over the top with a spoon, then sprinkle over the streusel topping. Scatter with the remaining 1 tbsp demerara sugar and hazelnuts. Cook in the oven for 50 mins-1 hr or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a baking rack, remove paper and cool.

This simple cinnamon-spiced muffin recipe contains fibre-packed prunes and oats – perfect for breakfast on-the-go or as an afternoon pick-me-up

Feel-good muffins

self-raising flour

porridge oats

light muscovado sugar

½ tsp bicarbonate of soda

buttermilk

sunflower oil

stoned prune

pecans

Heat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.

Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.

Fold the prunes and nuts into the mixture.

Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

If you're looking for a slice with spice, try this deliciously moist and sticky ginger cake

Triple ginger & spice cake

pack butter

dark brown muscovado sugar

black treacle

glacé ginger

tsp bicarbonate of soda

allspice

ginger

tbsp ginger syrup

tbsp icing sugar

Butter and line a 23cm square baking tin (or use a shallow roasting tin, approx 30 x 20cm). Heat oven to 160C/fan 140C/gas 3. Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the eggs.

Mix the chopped ginger and dry ingredients together in a large bowl and make a well in the centre. Pour the melted mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter.

Pour the batter into the prepared tin, then bake for 1 hr until risen and firm to the touch. Resist taking a peek beforehand; the cake will sink if the oven temperature drops too quickly before it's cooked through. Poke a skewer into the centre to check that it's cooked - it should come out clean. If not, give it 10 mins more and check again. Leave the cake to cool in the tin. Once completely cool, turn out of the tin ready for icing, or wrap well in cling film and keep in a cool, dry place for up to a week.

To make the icing, sift the icing sugar into a bowl and add the gingery syrup. Beat well until you have a smooth, runny icing. Once the cake has cooled, drizzle with icing and cut into squares. If you're planning to let the cake mature for a while, make the icing on the day you want to cut it.

By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender

Sticky belly pork

pork belly

tbsp light muscovado sugar

tbsp treacle

tomato purée

onion

garlic

oregano

tbsp cumin

tsp crushed dried chillies

Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.

About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it. Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.

Called the "new deli" crumb cake at Zingerman’s in Ann Arbor, Mich., this incredibly moist sour cream cake has a traditionally nubby topping speckled with coconut. It's also gently warmed with the Indian spices that make a cup of chai so irresistible: ginger, cardamom and cloves. The recipe comes from the deli's long-awaited cookbook, "Zingerman's Bakehouse," by head bakers Amy Emberling and Frank Carollo.

Crumb Cake With Coconut-Pistachio Topping

unsalted butter

coconut oil

all-purpose flour

60 grams Muscovado or other dark brown sugar

fine sea salt

cardamom

cloves

sweetened flaked coconut

50 grams coarsely chopped pistachios

granulated sugar

sour cream

vanilla extract

baking soda

Make the topping: In a small skillet, melt together butter and coconut oil. In a medium bowl, whisk together flour, brown sugar, salt, cardamom, ginger, and cloves. Pour in melted butter mixture, and stir with a fork until well mixed and crumbly. (Do not overmix, or it will turn to paste.) Use your fingers to mix in coconut and pistachios.

Spread on a rimmed baking sheet and let dry overnight or in the oven (see Note).

Make the cake: Heat oven to 325 degrees. Spray a 9-inch round cake pan with nonstick spray.

In the bowl of an electric mixer, mix together sugar and butter on medium speed until the color lightens. Mix in eggs, one at a time, until fully incorporated and homogenous. Mix in sour cream and vanilla until light and creamy.

In a medium bowl, whisk together flour, baking soda, and salt. Add to creamed butter mixture and mix until smooth.

Scrape into prepared cake pan and smooth the top. Evenly distribute topping over cake batter, making sure to put topping along the edge. Bake until golden brown and a toothpick inserted in the center of the cake comes out clean, about 55 to 65 minutes. Cool to room temperature before serving.

Just the thing when you have a hungry horde coming over

Apricot butter cake

caster sugar

butter

apricot

almonds

Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin.

Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades – if the mixture briefly leaves a trail, you are ready to proceed.

Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.

Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed.

Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.

This homemade Piaya recipe will allow you to enjoy this popular sweet toasted Filipino flatbread fresh off the pan! You can go classic with a rich, sticky muscovado filling, or choose any filling of your choice. Nothing beats freshly made Piaya with a hot cup of tea or coffee.

Piaya/Piyaya Recipe

salt

shortening (or lard)

vinegar

water

shortening (for spreading)

Sesame seeds

Muscovado sugar

cornstarch (or flour)

glucose (corn syrup)

water (or more as needed)

Ube Halaya

cornstarch (or flour - add more if too sticky)

Mix together the flour and salt in a large bowl. Cut in the shortening using a pastry cutter or bread knife until it turns into very small pieces. Mix the vinegar with the cold water and gradually add 6 tablespoons to the flour mix (1 tablespoon at a time).

Using a wooden spoon mix until everything starts to stick together to form a crumbly dough. If it is still too dry and crumbly, add more cold water, one tablespoon at a time, mixing and checking before adding the next. You can check by taking a handful and squeezing them together in your hand, it should stick together but not wet.

Tip the crumbly dough on a surface and press them together to form a ball. Then start kneading, it will break up in the beginning but as you press and knead it will start to form a proper dough. Knead just until it is no longer crumbly and a bit smooth, but it does not have to be super smooth (No windowpane testing here, we do not want gluten to form, so do not over-knead, or it will not be flaky). Form into a ball and return to the bowl. Cover with a kitchen towel and let it rest for 15-20 minutes.

While waiting, make the filling. Just combine the ingredients for each type of filling you like to use. For the original muscovado filing, add water a tablespoon at a time. Remember that the sugar will also melt as it absorbs moisture, so mix well and wait before adding the next addition of water.

The texture you are looking for is soft but firm enough to form into a ball. Roll the filling into a log and divide it equally into 16 pieces. If you plan to do both, then just use half of the measurements for each. Form each piece into a ball. Cover with plastic foil and set aside until ready to use.

Using a rolling pin, roll the dough thinly (½ cm) into a rectangle. Cut the dough lengthwise into 2 equal parts.

Spread a very thin layer of shortening over the top of the dough. You can also use oil, but I recommend shortening or lard. Roll each cut tightly to form a cylinder. Try to make it as tight as possible. Cut each into 8 equal parts making 16 in total. Cover them with a kitchen towel and rest for 5-10 minutes.

Take a piece of the dough and flatten it. It should be big enough to wrap around the ball of filling. Wrap and pinch the edges together to close, then roll in your palms to smoothen all over. Dip one side of the ball in sesame seeds.

Lightly flour a surface and flatten it to a disk, using a rolling pin, as thin as you can without the filling breaking out the dough. It is no big deal if it tears a bit.  Do the same to the rest.

Heat a large flat pan over low heat. Then add a batch of the flat dough in a single layer. Let it cook for 3-4 minutes or until the bottom turns light brown. Some parts might puff, but this is normal. Turn them over and cook the other side for 3 minutes or light brown. Remove from pan and transfer to a serving plate. Cook the rest.

Enjoy with coffee or tea while still warm.

https://www.youtube.com/watch?v=M8aXQLJDNck

Piaya or Piyaya is a muscovado or ube-filled Filipino flatbread which is a very popular snack in Bacolod. Try this homemade recipe and pair it with a hot cup of coffee or tea for a perfect afternoon snack!

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INGREDIENTS:
2  cups all-purpose flour
½  teaspoon fine salt
½  cup  shortening/lard 
2 tablespoon vinegar
1/2  cup cold water -or more
1-2 tablespoon shortening for spreading
FILLINGS:
1/2 cup Muscovado sugar    
1/2  cup cornstarch or flour    
2 tsp glucose or corn syrup 
1 tbsp water or more as needed
OR
 1/2 cup Ube Halaya  
1/4  cup cornstarch or flour - add more if too sticky
1/4 cup Sesame seeds

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YUMMY PIAYA (PIYAYA)

Try this moist and gooey stem ginger cake

Sticky stem ginger cake with lemon icing

tsp ground mixed spice

butter,

dark muscovado sugar

golden syrup

whole milk

drained stem ginger, finely grated

icing sugar, sifted

tsp finely grated lemon zest

lemon juice

Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.

Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.

Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)

To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

This post will teach you how to make perfect chocolate chip cookies from scratch. It is a detailed guide, full of tips and tricks to help you make amazing homemade chocolate chip cookies. This easy chocolate chip cookie recipe makes a great base, so you can customise your chocolate chip cookies as you like!

How to make Perfect Chocolate Chip Cookies

Unsalted butter,

Dark Brown

Granulated / White Sugar

Raw / Turbinado Sugar

vanilla bean paste

All-purpose flour

tsp baking soda

salt (1 tsp kosher

Flaky Sea Salt

In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg and vanilla, and mix to combine, scraping down the bowl when necessary.

Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine (you still want a few streaks of flour remaining that will get mixed in when you add the chocolate).

Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate.

Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto a baking sheet lined with parchment paper (you can place them close together). If you want big puddles on the top of your cookies, you flatten a ball of dough, press the chocolate onto the top side, then continue as usual and roll it into a ball, which then gives you even chocolate distribution as the cookie bakes.

If you are not adding additional chocolate, there is no need to re-shape into a ball - you can bake right from the scooped shape. Cover the sheet pan with plastic wrap and chill the dough balls for an hour in the fridge, or up to overnight.

Toward the end of the chilling process, preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper (you can bake these in batches)

Arrange 6 cookie dough balls on a baking sheet, leaving room for spreading. Leave the remainder of the dough balls in the fridge.

Bake for 13-14 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them quite soft, bake for 13 mins, if you like them a tiny bit crispy then bake for 14. Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape.

Sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies.

Store leftovers in an airtight container at room temperature.

I just made these cookies tonight and my teenage daughter told me they were the best cookies I’ve ever made. She does not bullshit or dole out compliments very easily so I take this as high praise!

These are literally the best cookies ever. Anyone I've made them for always wants the recipe and requests for me to bake them again!

This cookie recipe is hands down the BEST and DELICIOUS cookie recipe. However I noticed when using a 2 tbsp scooper, I was only able to get 17 cookies, not 28, a little confused about that.

Best chocolate chip cookie recipe! I make up a batch, and keep the dough balls in the freezer, ready to bake whenever a craving strikes. 

I also have family with dairy and gluten allergies, so I’ve subbed in df butter and a gf all-purpose flour, and they turned out fantastic!

I have never had to deal with grams unless you don't have a food scale. If you don't there are lots of online calculators that change grams to cups/tablespoon/teaspoon. When you use a food scale make sure to put the bowl on first, then turn on the scale and then put the chocolate in or anything else you need to weigh.

This is my GOTO recipe. I am talking dough balls in the freezer at all times. My bf and I can’t live without a few of these tucked away.

These cookies are superb and so easy to make! Brought them to the office and they were gone SO fast!!!

I have made this recipe at least a dozen times. I receive compliments on them every time! It’s simply the best. No question.

I’ve been baking cookies for years and these are the BEST chocolate chip cookies!! The perfect balance of chewy and crunchy. The recipe is detailed but very easy to follow. I love that the measurements are all by weight in grams as that’s how the most consistent results are reached!

my first time making the cookies, and I was very impressed! I love that the measurements are all by weight, specifically metric, which leads to a predictable result I will definitely be making this will definitely be my go to chocolate chip cookie recipe!

They are my favorite chocolate chip cookies! Thank you for this recipe and all the testing you made. Love love love them and my friends love them too ;)

I’ve been making these cookies for my partner who is very particular about cookies and they are the best ones according to him, for dunking into milk!
I usually freeze half for those moments when warm cookies are required.

It was a really good recipe but for me it was too much sugar so it all caramelized and turned into a hard sheet. I would suggest to add more flour to make it more like a dough if it is too sticky.

This is my go-to choc chip cookie recipe. I love baking half and having an emergency cookie stash in the freezer ❤️

This is the perfect Chocolate Chip Cookie recipe, works every time!

https://www.youtube.com/watch?v=dLH_SakqwOA

The Ultimate Guide to perfect Chocolate Chip Cookies. This is my perfect chocolate chip cookie. They are crispy on the edges and soft in the middle, and are finished up with a heavy dose of flaky sea salt. These cookies utilise three different types of sugar - white, dark brown or muscovado, and turbinado sugar for a little crunch. They are easy to make and I show you how to get the best chocolate puddles in the recipe!

See recipe: https://cloudykitchen.com/blog/perfect-chocolate-chip-cookies/

Top 10 muscovado sugar recipes from across the web

The most viewed muscovado sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fermented Sriracha sauce

Caramelised apple cake with streuse...

Feel-good muffins

Triple ginger & spice cake

Sticky belly pork

Crumb Cake With Coconut-Pistachio T...

Apricot butter cake

Piaya/Piyaya Recipe

Sticky stem ginger cake with lemon ...

How to make Perfect Chocolate Chip ...

Top 10 muscovado sugar recipes from across the web

The most viewed muscovado sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fermented Sriracha sauce

Caramelised apple cake with streuse...

Feel-good muffins

Triple ginger & spice cake

Sticky belly pork

Crumb Cake With Coconut-Pistachio T...

Apricot butter cake

Piaya/Piyaya Recipe

Sticky stem ginger cake with lemon ...

How to make Perfect Chocolate Chip ...

The most viewed muscovado sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine