Need to use up a lot of Dark Muscovado

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Need to use up a lot of Dark Muscovado

Postby aero280 » March 13th, 2018, 7:46 pm

I used up the last packet of Muscovado last week and asked my wife to order some more from Traidcraft.

She ordered a carton of 6 x 500g. Then, when she put it away in the pantry she found that there was another box of six packets that had gone unnoticed... :oops: :oops:

So, I need recipes that will help me use up the surplus!! My usual recipes only use 25g or 50g at a time...
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Re: Need to use up a lot of Dark Muscovado

Postby Suelle » March 13th, 2018, 7:57 pm

Is it dark or light?

Brownies spring to mind - especially if you use one of the old-fashioned sugar heavy recipes, so that they are wonderfully chewy.
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Re: Need to use up a lot of Dark Muscovado

Postby suffolk » March 13th, 2018, 8:24 pm

Just tell her you're stocking up for chutney making season before the price goes up ;)
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Re: Need to use up a lot of Dark Muscovado

Postby aero280 » March 13th, 2018, 8:30 pm

Dark...
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Re: Need to use up a lot of Dark Muscovado

Postby Herbidacious » March 13th, 2018, 8:44 pm

Thomasina Miers uses 500g of it in her marmalade recipe.
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Re: Need to use up a lot of Dark Muscovado

Postby Suelle » March 13th, 2018, 8:44 pm

I usually use light muscovado in brownies, but I'm sure dark would be just as good.

Gingerbread type cakes:

eg https://www.bbcgoodfood.com/recipes/171 ... inger-cake
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Re: Need to use up a lot of Dark Muscovado

Postby suffolk » March 13th, 2018, 9:02 pm

“One cannot think well, love well, sleep well, if one has not dined well.”
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Re: Need to use up a lot of Dark Muscovado

Postby earthmaiden » March 13th, 2018, 9:38 pm

Fudge
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Re: Need to use up a lot of Dark Muscovado

Postby TeresaFoodie » March 14th, 2018, 4:15 am

Can it be used to make toffee?

Ooh, hang on, here goes...

http://www.goodtoknow.co.uk/recipes/504 ... cle-toffee
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Re: Need to use up a lot of Dark Muscovado

Postby aero280 » March 14th, 2018, 9:35 am

Thanks for the tips! I see a cooking spree coming on. Probably next week. The next few days are going to be busy.
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Re: Need to use up a lot of Dark Muscovado

Postby suffolk » March 14th, 2018, 9:47 am

It seems you're not the only one who's accumulated vast amounts

https://www.loveandoliveoil.com/2015/12 ... okies.html
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Re: Need to use up a lot of Dark Muscovado

Postby Janet » March 14th, 2018, 12:19 pm

Gypsy tart!

A Kentish school dinners favourite, so my husband tells me.

http://www.goodhousekeeping.co.uk/food/recipes/gypsy-tart

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Re: Need to use up a lot of Dark Muscovado

Postby suffolk » March 14th, 2018, 12:27 pm

Ooooh! That was a huge favourite at Earl Soham primary school in Suffolk in the very early '60s ....... the wonderful school cook,
Mrs Lay would always cook a child's favourite menu on their birthday ... Gypsy Tart was the most frequently requested pud .... so sweet and rich ... my teeth are on edge already :lol: :chops:
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Re: Need to use up a lot of Dark Muscovado

Postby Seatallan » March 14th, 2018, 12:55 pm

Oooh indeed! Haven't had gypsy tart for years... :chops: :chops: :chops:
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Re: Need to use up a lot of Dark Muscovado

Postby Ratatouille » March 14th, 2018, 1:16 pm

You could send some here. It is often impossible to find.
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Re: Need to use up a lot of Dark Muscovado

Postby suffolk » March 14th, 2018, 1:24 pm

“One cannot think well, love well, sleep well, if one has not dined well.”
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Re: Need to use up a lot of Dark Muscovado

Postby StokeySue » March 14th, 2018, 1:24 pm

i think we had Gypsy Tart, but called it butterscotch tart (Hampshire Education Authority)

6kg of muscovado is a lot to get through - but it will keep almost indefinitely in a cool dry place, it's not one where I'd pay a lot of attention to the best by dates
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Re: Need to use up a lot of Dark Muscovado

Postby suffolk » March 14th, 2018, 1:33 pm

Give Easter baskets of home made fudge instead of Easter eggs this year?

https://www.bakingmad.com/recipe/muscovado-sugar-fudge
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Re: Need to use up a lot of Dark Muscovado

Postby aero280 » March 14th, 2018, 4:13 pm

Lots of choice. The first wet day next week and ... :D
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Re: Need to use up a lot of Dark Muscovado

Postby KC2 » March 14th, 2018, 6:05 pm

This is a fantastic recipe - Squidgy Spiced Apple Cake.

I originally got it from the BBC website but it seems to have disappeared from there so I found it here, on Mumsnet: https://www.mumsnet.com/food/recipe/227 ... apple-cake

It is sooooooooooo moreish!
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Re: Need to use up a lot of Dark Muscovado

Postby earthmaiden » March 14th, 2018, 7:08 pm

Am I the only person who has never had Gypsy tart and only heard of it a few years ago? :o
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Re: Need to use up a lot of Dark Muscovado

Postby suffolk » March 14th, 2018, 7:21 pm

I think you must be EM :hug:
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Re: Need to use up a lot of Dark Muscovado

Postby PatsyMFagan » March 14th, 2018, 8:19 pm

earthmaiden wrote:Am I the only person who has never had Gypsy tart and only heard of it a few years ago? :o


Whilst I might have heard of it, I have no idea what it consists of ;) :o
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Re: Need to use up a lot of Dark Muscovado

Postby Suelle » March 14th, 2018, 8:57 pm

I've never made or eaten a Gypsy tart, but I do know what it is, and that it only works with dark muscovado sugar. I think it would be too sweet for me, and I have quite a sweet tooth! :rolleyes:
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Re: Need to use up a lot of Dark Muscovado

Postby StokeySue » March 14th, 2018, 11:00 pm

The version of butterscotch [gypsy] tart we had at school was made with thick, unsweetened, padtry so not over sweet in smalk portions
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Re: Need to use up a lot of Dark Muscovado

Postby karadekoolaid » March 15th, 2018, 12:25 am

Gypsy tart.
Omigosh.
Send me the recipe NOW.
And that´s not a request - it´s an order. :scared:

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:
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Re: Need to use up a lot of Dark Muscovado

Postby Suelle » March 15th, 2018, 7:44 am

karadekoolaid wrote:Gypsy tart.
Omigosh.
Send me the recipe NOW.
And that´s not a request - it´s an order. :scared:

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:


There's a link further up the thread, in a post from Janet. :)
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Re: Need to use up a lot of Dark Muscovado

Postby Seatallan » March 15th, 2018, 12:43 pm

KC2 wrote:This is a fantastic recipe - Squidgy Spiced Apple Cake.


Oh it's proper nice is that! I've made it a few times when I've had apples that needed to be used up. It's really good. :chops:
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Re: Need to use up a lot of Dark Muscovado

Postby scullion » March 15th, 2018, 3:22 pm

earthmaiden wrote:Am I the only person who has never had Gypsy tart and only heard of it a few years ago? :o

no you're not, I've only heard it mentioned on here but never eaten it - to the best of my knowledge.
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Re: Need to use up a lot of Dark Muscovado

Postby KC2 » March 15th, 2018, 3:55 pm

scullion wrote:
earthmaiden wrote:Am I the only person who has never had Gypsy tart and only heard of it a few years ago? :o

no you're not, I've only heard it mentioned on here but never eaten it - to the best of my knowledge.


same for me ...
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Re: Need to use up a lot of Dark Muscovado

Postby karadekoolaid » March 15th, 2018, 4:47 pm

I wouldn´t worry too much about using up the sugar, however. Sugar lasts forever. Even here, it doesn´t get a "sell-by" date.
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Re: Need to use up a lot of Dark Muscovado

Postby Bubbles » March 15th, 2018, 6:23 pm

I have some of this in what I thought was an air tight tin. I went to use it yesterday morning and it had gone rock hard. Any ideas how I can get it to soften so I,can use it?
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Re: Need to use up a lot of Dark Muscovado

Postby Pepper Pig » March 15th, 2018, 6:56 pm

I think you can microwave it but can’t remember the details. :oops:
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Re: Need to use up a lot of Dark Muscovado

Postby suffolk » March 15th, 2018, 7:46 pm

Pepper Pig wrote:I think you can microwave it but can’t remember the details. :oops:


Here they are https://www.epicurious.com/ingredients/ ... ar-article

;)
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Re: Need to use up a lot of Dark Muscovado

Postby Bubbles » March 15th, 2018, 10:23 pm

Thank you PP and Suffolk. I had a feeling I had heard this but was a bit scared to try it! :tu:
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Re: Need to use up a lot of Dark Muscovado

Postby KC2 » March 15th, 2018, 11:03 pm

You can also leave it in a bowl overnight with a wet cloth over it I think, if you don't want to risk the microwave.
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Re: Need to use up a lot of Dark Muscovado

Postby Lokelani » March 16th, 2018, 10:04 am

I used to love what they called butterscotch tart at school, I wonder if that was Gypsy Tart. I really fancy trying to make it but a lot of the recipes say the filling can split if you overcook, so will have to be cautious with it!
Chutneys seem like the best way to use up loads of sugar. Bit early to make Christmas cake I guess!
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Re: Need to use up a lot of Dark Muscovado

Postby suffolk » March 16th, 2018, 10:44 am

Someone on the Gardeners World forum has already made their Christmas cake .... for Next Year ... Christmas 2019!!! :shock:
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Re: Need to use up a lot of Dark Muscovado

Postby Janet » March 16th, 2018, 4:50 pm

Lokelani wrote:I used to love what they called butterscotch tart at school, I wonder if that was Gypsy Tart. I really fancy trying to make it but a lot of the recipes say the filling can split if you overcook, so will have to be cautious with it!


Being a schoolgirl in the north midlands, we had butterscotch tart for school dinners. This was more like a thick set flour based custard in a pastry case. The filling was probably made with dark brown sugar to give it the butterscotch taste.

Gypsy tart filling is made by whisking evaporated milk with dark muscovado sugar until it virtually holds its shape. When baked in the case and allowed to cool, it sets and forms a thick mousse like filling. I think it has to be muscovado sugar to work properly as there is probably some chemical reaction going on which makes it set! Recipe link is in my post above.

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Re: Need to use up a lot of Dark Muscovado

Postby Janet » March 16th, 2018, 5:10 pm

Being a schoolgirl in the north midlands, we had butterscotch tart for school dinners. This was more like a thick set flour based custard in a pastry case. The filling was probably made with dark brown sugar to give it the butterscotch taste.


I have found a recipe for butterscotch tart in my 'School Dinners' cook book.

The case is a blind baked unsweetened tart case. (250g plain flour, 125g butter & cold water to bind. 14"x8" tin.) For the filling:

Heat 100ml milk and 170g butter in pan over a gentle heat. Once butter is melted, bring to boil. Add 170g dark brown sugar to mixture and when combined, sieve in 35g plain flour. Use wooden spoon or balloon whisk to beat well until mixture is smooth and lump free. Simmer gently for 2-3mins. Beat again until mixture becomes slightly grainy and lighter in colour. Leave to cool, then spread into pastry case and refrigerate until cold.

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Re: Need to use up a lot of Dark Muscovado

Postby earthmaiden » March 16th, 2018, 9:00 pm

Janet wrote: Gypsy tart filling is made by whisking evaporated milk with dark muscovado sugar until it virtually holds its shape. When baked in the case and allowed to cool, it sets and forms a thick mousse like filling. I think it has to be muscovado sugar to work properly as there is probably some chemical reaction going on which makes it set! Recipe link is in my post above.Janet


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Re: Need to use up a lot of Dark Muscovado

Postby miss mouse » March 17th, 2018, 10:05 am

KC2 wrote:
scullion wrote:
earthmaiden wrote:Am I the only person who has never had Gypsy tart and only heard of it a few years ago? :o

no you're not, I've only heard it mentioned on here but never eaten it - to the best of my knowledge.


same for me ...


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Re: Need to use up a lot of Dark Muscovado

Postby aero280 » March 26th, 2018, 10:55 pm

First batch of fudge made! The scrapings that I have tasted so far seem fine. The tray will cool and crystallise for a couple of days, then I will cut and pack it as a little surprise gift for Easter.
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Re: Need to use up a lot of Dark Muscovado

Postby aero280 » March 29th, 2018, 5:02 pm

Now added a batch of the Chewy Muscovado biscuits...

... and a simnel cake...

IMG_1202.jpg
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Re: Need to use up a lot of Dark Muscovado

Postby suffolk » March 29th, 2018, 5:17 pm

Looks very good Will :D :tu:
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Re: Need to use up a lot of Dark Muscovado

Postby KC2 » March 31st, 2018, 5:50 pm

Here's the squidgy spiced apple cake I made after this thread reminded me of it!!

I had to soften the rock hard sugar in the microwave - so I popped it in the microwave initially for 1 minute on medium (it's pretty powerful - 850 or 950w I think) and then gave it another 30 secs. It was fine and blended well with the fat in the magimix.
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Re: Need to use up a lot of Dark Muscovado

Postby aero280 » March 31st, 2018, 10:30 pm

That looks good. :)

I'll add it to my list. Still to start the simnel cake - tomorrow for tea. There are still hot cross buns and a few chewy biscuits to go before I cook any more stuff!!!
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Re: Need to use up a lot of Dark Muscovado

Postby KC2 » April 1st, 2018, 11:28 am

Thanks aero :D
As and when/if you get round to it, I find that it needs a bit longer in the oven than the recipe says.
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Re: Need to use up a lot of Dark Muscovado

Postby miss mouse » April 1st, 2018, 3:46 pm

There is always a food bank if there has been an over-buy of something. For some reason I was in receipt of several bags of split peas so in the food bank collection they went, hooray.
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Re: Need to use up a lot of Dark Muscovado

Postby aero280 » April 1st, 2018, 5:48 pm

Most of my cooking needs a longer time than the recipe suggests. Even though my oven comes up with the right temperature on an oven thermometer.

We do put stuff in the food bank at church. But it's usually more staple ingredients than dark muscavado. It's not something that goes with anything on its own, and food banks tend to prefer stuff that can be eaten, heated and eaten or fried and eaten. But maybe I'm being a bit presumptious...
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