Bring the contents back to a simmer, then add chili seeds and sugar, stirring well
until muscovado is completely dissolved.
Not exact matches
Add chocolate, chopped hazelnuts,
muscovado sugar and rum (if using) and stir
until blended.
Creamed 120g salted butter with 100g vanilla (golden caster) sugar and 85g
muscovado sugar
until soft and pale.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter,
muscovado sugar, and vanilla extract on medium - high speed for about 4 minutes, or
until the mixture is noticeably lighter in color, transforming from a dark, gritty - looking mixture to something fluffier and latte - like in color.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter,
muscovado, 1/4 cup (50 grams) granulated sugar, and oil at medium speed
until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
To make the icing, beat together the butter,
muscovado sugar, and maple syrup
until light and airy.
In a second bowl, using a stick blender, blitz the buttermilk or yoghurt, pumpkin puree, 40g light
muscovado sugar sugar, egg yolks and vanilla together
until smooth.