No demerera?

nuttyrockeress

Afternoon.

I've tried to do a search to help me with my question but as i'm on my phone I can't seem to make it work for me .

I'm going to make a Baileys laced bread and butter pudding. My recipe says to put demerera sugar sprinkled over the top however typically its the one sugar i don't seem to have.....

I have granulated, golden caster and normal caster, soft light and soft dark and some muscavado. which will be the best option? Can anyone help?

Thank you x

lynnemcf

I think the point of using demerara sugar is the crunch it gives, so do you have any sugar cubes you could crush? Otherwise use whatever sugar you have that has the largest crystals

http://www.bbc.co.uk/food/demerara_sugar

tanith

Out of those you have I'd use the golden caster.. the others will just melt I think... but certainly won't be crunchy

nuttyrockeress

Unfortunately I don't have cubes either.

Will it make that much difference? I haven't used this recipe before and have a mini Baileys to use up hence the reason for trying this one. If it will then I'll just do a different recipe.

tanith

It won't make any difference to the taste just might mean not such a crunchy topping but really I wouldn't worry its still going to be lovely

Pink.

Hi nuttyrockeress,

I would use granulated because out of what you have I think it probably has the largest crystals and is more likely to give a bit of a crunch, but as tanith has said, whatever you use will be fine.

Pink

LondonDreamer

I only ever add a sprinkle of demerara for crunch, so would happily leave it off if I didn't have any. But if it really needs that sugar, I'd use granulated and a touch of brown for flavour.

VfM4meplse

I'm with the granulated for crunch...but if you want flavour with it I'd mix it with the muscavado before sprinkling it on top and then sticking under the grill to brown.