Whitworth's white sugar pyramids and
demerara sugar pyramids are available now from Napier Brown, tel:020 8858 5771.
4 Scatter the crumble topping over the fruit, and sprinkle the crumble with the
demerara sugar. Bake in the oven for 30-35 minutes until the crumble is lightly golden and bubbling at the edges.
Melt the butter in a pan and add the
demerara sugar and cream.
Set out a small bowl filled with
Demerara sugar for rolling.
Melt the butter in a saucepan over a very low heat, then add the
demerara sugar, rapeseed and sesame oil, and the eggs.
Add a blob of butter to the top of each and sprinkle over the
demerara sugar.
Then mix through the
demerara sugar and chopped walnuts.
For the filling you will need 900g damsons, 175g
Demerara sugar, 1 tsp ground cinnamon.
For the crispy oat scrunch: 75g plain or brown flour 75g whole rolled oats 50g unsalted butter 50g
demerara sugarPut the
demerara sugar in a small frying pan; heat gently until melted.
TIME TO PREPARE: 20 minutes TIME TO COOK: 40-50 minutes SERVES: 6-8 INGREDIENTS 5 heaped tbsps marmalade, melted in the microwave 500g ready-made panettone, thinly sliced 4 large free-range eggs, whisked 250ml milk 250ml double cream 100g dark chocolate, finely chopped 1tsp mixed spice 2tsps vanilla bean extract 1tbsp
demerara sugar for dusting Butter for greasing METHOD 1 Preheat the oven to 180C and grease a deep ovenproof dish.
INGREDIENTS: 175g unsalted butter, cut into cubes 2 tbsp honey 100g
demerara sugar 250g medium porridge oats Pinch of sea salt 1 cup of sultanas Cinnamon to taste 2 apples, peeled and chopped METHOD: Preheat the oven to 180degC/Gas Mark 4.