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.

and cooking the mixture to evaporate water. This allows the crystals to form. Unlike white sugar, the molasses content in muscovado remains intact, which not only defines its unique taste but also ...

Remove from the heat and let stand, covered, for 30 minutes. Remove the aromatics and orange zest strips. Stir in the sugar until dissolved. Serve warm, in glasses or mugs.

If you are cooking them over a gas flame ... I like to use dark muscovado sugar in the filling, because the stronger molasses taste makes the hotteok seem less sweet. You can substitute another ...

Make sure there are no lumps of bicarbonate of soda. In a separate bowl, mix the sugar, 375mI of just-boiled water, the oil and vinegar. Stir the mixture into the dry ingredients, then pour into ...

Mix the treacle, melted butter and muscovado sugar then stir in the egg. Stir in the flour mixture and bring everything together with your hands to form a ball of dough. Wrap this in parchment and ...