This pale-coloured and mild-tasting raw cane sugar is named after its place of origin – Demerara, in Guyana – but it is now imported from various other country, such as Jamaica, Malawi and Mauritius. It has large sparkling golden crystals and a crunchy texture. Traditionally used to sweeten coffee, it’s perfect for sprinkling but can also be used for baking, particularly in things that need extra crunchiness such as crumbles, cheesecake bases, flapjacks and biscuits.
Slow-cooked black treacle ham
Pork belly with lentils and black cabbage salsa
Rhubarb crumble
Mary Berry’s mother’s bread and butter pudding
Easy sticky toffee pudding with toffee sauce
Blood orange tart
Raspberry and custard cake
German apple cake
Mini three-way biscuits
Bramley apple slice
Mulled wine
Mincemeat
Fine demerara sugar is available, and is more suitable for cake baking.
Keep it stored in an airtight container somewhere cool and dry to prevent the crystals from going hard.
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