Demerara

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Demerara

(dĕmərâr`ə), river, c.200 mi (320 km) long, rising in the Guiana Highlands, E Guyana, and flowing N to the Atlantic Ocean. Georgetown, Guyana's chief port, is at the river's mouth. The Demerara is navigable for oceangoing vessels to Mackenzie, an important exporting center for bauxite and kaolin.

Demerara

 

a river in Guyana, South America. Length, about 350 km; basin area, 6,000 sq km. It flows northward in a valley of tropical rainforest and empties into the Atlantic Ocean. It floods in the summer. It is navigable up to 160 km from its mouth. The port of Georgetown is located at its mouth. The valley of the Demerara has bauxite deposits.

Demerara

the. a river in Guyana, rising in the central forest area and flowing north to the Atlantic at Georgetown. Length: 346 km (215 miles)
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Add a blob of butter to the top of each and sprinkle over the demerara sugar.
2 To make the crumble, rub the butter into the flour using your fingertips and then stir in the caster and demerara sugar and almonds.
Melt the butter in a saucepan over a very low heat, then add the demerara sugar, rapeseed and sesame oil, and the eggs.
2 To make the topping, combine the flour, melted butter, demerara sugar, chopped pecans and cinnamon in a small bowl until mixed well and set aside.
INGREDIENTS 4 all-butter croissants 50g unsalted butter 4 tbsp demerara sugar 4 thick slices glazed ham Pinch of cayenne pepper 8 free-range eggs, lightly whisked Grated fresh nutmeg 50ml double cream Small bunch fresh chives, snipped METHOD 1.
INGREDIENTS 150g Unsalted butter diced and softened, 115g Light brown muscovado Sugar, 1 tbsp Lady Grey tea leaves, 1 egg beaten, 200g Plain flour, Demerara sugar to sprinkle on the top.
800g ripe cooking plums, such as Victoria or sweet dessert plums, halved and stoned 50g light brown sugar 1 tsp ground cinnamon 1 tsp plain flour FOR THE CRUMBLE 300g plain flour 150g butter 80g caster sugar 80g demerara sugar 50g chopped hazelnuts 1 Heat the oven to 200C/400F/Gas Mark 6.
Whitworth's white sugar pyramids and demerara sugar pyramids are available now from Napier Brown, tel:020 8858 5771.
Ingredients: 250g self-raising flour 175g butter 175g light muscovado sugar 1/2 tsp cinnamon 2 rounded tbsp demerara sugar 1 small eating apple 2 large eggs, beaten 1 orange, finely grated zest 1 tsp baking powder 225g blackberries A 9x20x13cm loaf tin is ideal, but if yours is shallower, the cake may cook faster, so test after an hour.
Apple and Blueberry Pie INGREDIENTS 400g short crust pastry 3 large cooking apples Juice of one orange 85g demerara sugar 170g blueberries 1 egg, beaten Caster sugar, for dusting METHOD 1 SET the oven to 200(r)C/gas mark 6.
Jerk sweet potato and black bean curry Serves 10 Ingredients 2 onions, 1 diced and 1 roughly chopped 2 tbsp sunflower oil 50g fresh ginger root, peeled and roughly chopped Small bunch fresh coriander 3 tbsp jerk seasoning 2 fresh thyme sprigs 400g can chopped tomatoes 4 tbsp red wine vinegar 3 tbsp demerara sugar 2 vegetable stock cubes 1 kg sweet potatoes, peeled and cut into chunks 2 x 400g cans black beans, rinsed and drained 450g jar roasted red peppers, cut into thick slices Method 1 Soften diced onion in oil in a big pan or casserole.
BARA BRITH AND BUTTER PUDDING - SERVES ABOUT 12 Ingredients 1 loaf bara brith (the variety with yeast, not the cake variety) 100g soft butter 4 whole eggs or 5 small eggs 4 yolks 400ml whipping cream 350ml milk 50ml Penderyn whisky zest and juice of 1 orange pinch cinnamon 30g demerara sugar Method You will need a large deep tray to act as a bain marie, and a slightly smaller tray or 10-12 individual ramekins for the pudding.