By Delia Smith
This is the British term for sugar with small grains that are between granulated and icing sugar in terms of fineness. It is sometimes spelled castor sugar, and is known as ‘superfine’ sugar in America. Caster sugar is obtained from sugar cane or sugar beet, and is valued for its quick-dissolving properties. The usual refined white variety of caster sugar will have been treated to remove molasses, and so will be free-flowing.
Quick sausage casserole with Savoy cabbage pesto
Rolled roast loin of pork with homemade apple sauce
Ten-minute tomato soup
Summer salad
Maple, pecan and cranberry granola
French toast with bananas and maple syrup
Pancake Day pancakes
Fluffy American pancakes
Omelette Tourangelle
Ginger-glazed carrots
Smoked aubergines with garlic (mirza ghasemi)
Carrot and poppyseed salad
Tarte au citron
Lemon and ricotta tart
Lemon drizzle traybake
Lemon and thyme cake
German apple cake
Apple strudel
Egg nog
Whisky sour
Christmas pudding vodka
Sloe gin
Strawberry jam
Cranberry and Cumberland sauce
Brandy (or rum) sauce
Unrefined golden caster sugar with some molasses left in is also available. This gives baked dishes a more intense flavour and a darker result.
Keep caster sugar in a cool, dry cupboard away from heat or moisture.
Ideal for meringues, caster sugar is used in baking, desserts, drinks and cocktails. It adds more volume to baked goods, and gives them a lighter texture. If you do not have caster sugar to hand, grind granulated sugar in a food processor for a couple of minutes.
Article by Sejal Sukhadwala
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