Sugar Tips To Transform Your Cooking

Sugar Tips To Transform Your Cooking
Lyndey Milan

Food Editor

Dec 23, 2015

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This month I have again used Billington’s unrefined sugars in my Christmas recipes here on The Carousel.

Again, they have raised the flavours in my recipes to a new level.

Muscovado sugar is the finest grade of soft brown sugar available and has a higher molasses content than your standard brown sugar so it gives your cooking an incredible depth of flavour. Dark Muscovado is a special favourite of mine, and extraordinary used in the place of Dark Brown Soft sugar. It is the perfect choice when you want really rich, deep, sticky flavours – for example, when you are making fruit cake or brownies or more intense marinades. It is amazing on my glazed ham and helps give it a dark golden brown colour and intense flavour.Sugar Tips To Transform Your Cooking

As for the accompaniments, mustard fruits and cranberry and apple relish, Billington’s Golden Caster sugar is a baker’s best friend and the ideal choice for everything from sponge cakes and muffins to biscuits. This is because of its extra fine granule size and light honey flavour – it works very well in these sweet yet savoury applications. This is what the Italians call agro dolce – sour yet sweet.

And just to prove that these sugars aren’t all just about baking, I used the Billington’s Golden Caster sugar also in my frozen raspberry ripple nougat parfait. It dissolves just as well when beaten with the ricotta until smooth yet gives an appealing honey flavour. The Billington’s Golden Icing sugar worked beautifully in the raspberry puree.Sugar Tips To Transform Your Cooking

Another recipe, yet one with every day appeal this month, is my banana bread. Here the Billington’s light muscovado gave a much richer, deeper flavour than regular brown sugar. Demerara sugar made an unusual topping. This sugar has large, crunchy crystals, making a great contribution to crumble toppings, crème brulee or simply in coffee.Sugar Tips To Transform Your CookingI hope you enjoy another wonderful month of cooking with Billington’s.

sponsored-postThis is a sponsored post by Billington’s. All opinions expressed by the author are authentic and written in their own words.


By Lyndey Milan

Food Editor

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years. Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years! She is an experienced traveller, hosting bespoke international tours and cruises. In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia. She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com


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