Billington's Christmas recipes by Immediate Media Company London Ltd.

BILINGTON’S CHRISTMAS COLECTION Make this Christmas extra special with Billington’s 12 delicious festive recipes

Contents

1. Muscovado & Mustard Glazed Ham

2. Classic Christmas Cake

3. Aromatic Gingerbread Tree Decorations

4. Luxury Mince Pies

5. Festive Trife

6. Sticky Toffee Pudding

7. Rich Molasses Fudge

8. Brown-sugared Vanilla Shortbread

9. Classic Mulled Wine

10. Brussels Sprouts with Caramelised Shallots, Pancetta & Toasted Hazelnuts

11. Belgian Chocolate Truffe Torte Cake

12. Warm Crumble Tart

A special thank you to Juliet Sear for all her wonderful recipes!

believe in beTer To get the best results, you need to start with the very best ingredients. For sugar, it has to be Billington’s Unrefined for the very best in fl avour. Not all sugars are the same. Many are only brown on the outside, underneath they are really white sugar which has been coated to add colour and some fl avour. Not Billington’s. We have over 150 years of experience and have worked closely with our Mauritian growers to create a unique process that locks in, rather than refines out, the natural molasses of the sugar cane. It is this difference which gives Billington’s sugar its unique richness, depth of fl avour and natural colour, which will take your baking to another level. Discover the difference that Billington’s Unrefined can make to your baking this Christmas. This book gives you 12 delicious recipes that are sure to impress over the festive season.

prep

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serves

20 mins plus cooling

2 hrs 5 mins

6-8

PREPARE • 75g Billington’s Unrefned Light Muscovado Sugar • 2kg boneless, unsmoked gammon joint • 1 large carrot, peeled and roughly chopped into chunks • 1 large onion, quartered • 3 sticks of celery, roughly chopped into chunks • 2 bay leaves • A few cloves, to decorate • 2 tbsp runny honey • 2 tbsp wholegrain mustard • 50ml apple juice

A b AR A6E A THE ULTIMATE YEAR-ROUND HAM RECIPE. SIMPLE AND EASY TO PREPARE, THE MUSCOVADO GLAZE WILL TRANSFORM ANY HAM.

method 1. Place the gammon into a large pan, cover with cold water, and add all the vegetables and bay leaves. Slowly bring to the boil and allow to simmer gently for 1 hour and 15 minutes uncovered, skimming off any impurities as it cooks. Remove from the heat and allow to cool in the stock for 2 hours, or until cold.

3. In a small pan, gently heat the Light Muscovado Sugar, honey, mustard and apple juice together until combined. Spread Âž of this mixture over the surface of the gammon. Transfer into a deep-sided roasting tin and bake in the oven for 45 minutes, basting occasionally with the leftover glaze and the juices.

2. Preheat the oven to 190ÂşC, fan 170ÂşC, gas mark 5. Remove the gammon from the pan and transfer onto a board. Using a small, sharp knife, peel off the rind then score a diamond pattern into the fat and stud with cloves.

4. Enjoy hot or cold.

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45 mins plus cooling

2 hrs 10 mins

16-20

RE ARE • 20cm springform cake tin, base and sides greased and double-lined with baking parchment • 150g plain four • 50g self-raising four • 1 tsp mixed spice • 1 tsp ground cinnamon • ½ tsp ginger • ½ tsp ground cloves • 100g ground almonds • 4 medium eggs, lightly beaten

)/. b #,'$# A,/'. 4'B./,$ • 200g Billington’s Unreﬁned Dark Muscovado Sugar • 200g Billington’s Natural Glacé Cherries, halved • Billington’s Unreﬁned Golden Icing Sugar, for decoration • 100g mixed nuts, roughly chopped • 200g raisins • 100g glacé ginger • 100g ready-to-eat stoned dates, roughly chopped • 100g cut mixed peel (orange & lemon) • 150ml apple juice • 175g butter • 2 tbsp black treacle

CLASIC CHRISTMAS CAKE

PACKED FULL OF RICH FRUIT, NUTS AND FLAVOUR, OUR CLASSIC CHRISTMAS CAKE RECIPE IS QUICK AND EASY TO BAKE.

method 1. Preheat the oven to 150ºC, fan 130ºC, gas mark 2. For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the Dark Muscovado Sugar dissolves and butter has melted. Bring to the boil, then remove from the heat and set aside.

4. Transfer onto a wire rack and allow to cool completely in the tin. Once cool, remove the cake from the tin and place onto a large plate or stand. Alternatively, wrap in baking paper, followed by a layer of foil and store for up to three days until ready to serve.

2. In a large bowl, add the plain ﬂour and self-raising ﬂour, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.

5. To decorate, use a star-shaped stencil (or similar) placed in the centre of the top of the cake, and dust with Golden Icing Sugar. Alternatively, cover with icing and marzipan for a traditional ﬁnish.

3. Bake in the oven for 2 hours, or until the top is golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-15 minutes). The cake must be springy to the touch.

prep

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serves

30 mins

10-15 mins

PREPARE • 90g Billington’s Unrefned Light Muscovado Sugar • 70g golden syrup • Juice of 1 orange • 1 tbsp ground ginger • ½ tbsp ground cinnamon • 1 tsp vanilla bean paste • 100g butter, diced • 1 scant tsp bicarbonate of soda • 240g plain ﬂour

ICING • Billington’s Unrefned Golden Icing Sugar • Water • Decorations

r*4 .'c %')%er!re # .rō #ec*r .'*)s MAKE YOUR TREE GOOD ENOUGH TO EAT WITH THESE DELICIOUS GINGERBREAD DECORATIONS.

method 1. Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Mix the golden syrup, orange juice, Light Muscovado Sugar, ginger, cinnamon and vanilla paste in a pan and heat, stirring regularly on a low to medium heat until all the sugar is dissolved and everything is melted and well combined. 2. Add the butter and stir gently until it is fully incorporated. Then add the bicarbonate of soda and whisk into the hot mix until it is ﬂuffy and paler in colour. 3. Tip the mix into your stand mixer bowl and when it has cooled slightly add all the ﬂour and beat on slow, or mix with a wooden spoon until the mix comes together and resembles dough.

TIP: This can be frozen now for up to a month. To defrost, place in the fridge overnight then leave out at room temperature for an hour and knead the dough to make it pliable.

7. Leave to cool on the tray or a wire rack then get decorating by piping coloured icing, edible glitter, or edible silver balls.

5. Using a little extra plain ﬂour, knead and roll out to an even thickness. Cut out using Christmas cookie shapes and then place on a lined baking sheet, leaving a couple of centimetres in between each one (they may spread as they bake).

TIP: Make your ribbon hole even stronger by piping stiff royal icing around both sides of the hole.

6. Make a little hole in your cookie dough to thread with ribbon later, by using a straw as a hole cutter then bake for approx. 10-15 minutes or when the cookies appear golden. When pressed with a ﬁngertip they should spring back.

4. Turn out onto 2 large pieces of cling ﬁlm laid out in a cross formation and wrap up to seal the block of dough. Chill for at least 2 hours before rolling, or leave overnight in a fridge and roll out the next day.

prep

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serves

30 mins

20-25 mins

PREPARE • Billington’s Unrefned Demerara Sugar, for sprinkling • 2 x 375g ready-rolled shortcrust pastry • Flour, for dusting • Egg yolk, for glazing • A 5cm star-shaped cutter, small holly leaf cutter (or these can be cut out by hand) • 2 x 12-cup fairy cake tin

MINCEMEAT

• 60g Billington’s Unrefned Molasses Sugar • 25g blanched almonds • 25g pecans • Grated zest and juice of an orange • Grated zest of a lemon • 50g ready-to-eat dried fgs • 25g ready-to-eat dried pears • 25g ready-to-eat dried prunes • 25g ready-to-eat dried apricots • 25g dried cranberries • 25g cut mixed peel • 1 small apple, cored, peeled & roughly chopped into small pieces • 30g suet • ¼ tsp freshly grated nutmeg • ½ tsp cinnamon • 1 tsp mixed spice

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PACKED FULL OF FRUIT AND RICH MOLASSES FLAVOUR, THE SPRINKLING OF DEMERARA SUGAR GIVES THE PERFECT SWEET, CRUNCHY TOPPING.

method 1. Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Begin by making the mincemeat. In a large food processor, add all the dried fruit and nuts until roughly chopped. Add the rest of the ingredients and whizz again until combined. Set aside until needed (this can be made up to 2 weeks ahead, stored in an airtight container in the fridge).

3. Roll out the remaining pastry and cut out 10 star shapes and 20 holly leaves. Decorate each pie with either two holly leaves or a star shape.

2. Unroll the pastry and cut out 20 x 8cm circles, re-rolling on a lightly ﬂoured surface as necessary. Gently push the pastry rounds into the base of the bun tins. Add a heaped spoonful of the mincemeat to ﬁll each one.

5. Bake in the preheated oven for 20-25 minutes, or until the pastry is lovely and golden. Either serve warm straight from the oven or allow to completely cool on a wire rack. Store in an airtight container.

4. Use the remaining pastry to form small balls (for the berries) for the centre of each holly mince pie. Brush the top of each pastry decoration with the egg yolk and sprinkle with Demerara Sugar.

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serves

2 hrs plus setting

N/A

PREPARE • 4 tsp Billington’s Golden Caster Sugar • 8 trife sponges / ladyfnger biscuits, or 1 sliced Swiss roll • 250g mixed frozen berries • 1 small wine glass of Grand Marnier / Madeira • 135g pack raspberry jelly • 550ml whole milk • 250g frozen berries mix • 35g sachet strawberry blancmange • 450g tinned mandarin segments, drained • 135g packet orange jelly

CUSTARD • 4 tbsp Billington’s Golden Caster Sugar • 300ml whole milk • 300ml double cream • 2 tsp vanilla bean paste • 6 large egg yolks • 1 tbsp corn four, heaped

MERINGUE • 90g Billington’s Golden Caster Sugar • 2 medium egg whites, at room temperature • Pinch of salt • 2 tsp Nielsen Massey Vanilla Extract

Festive Trifle

WOW YOUR FRIENDS AND FAMILY WITH THIS DELICIOUS MULTILAYERED SHOWSTOPPER OF A TRIFLE!

method 1. Lay out the sponges or Swiss roll on the bottom of a large glass bowl. Scatter the berries over your sponge base and drizzle with the Grand Marnier/Madeira wine. 2. Tear up the raspberry jelly squares, put them in a jug and add 275ml boiling water. Stir until dissolved, then add 250ml cold water. Pour over the sponge, place in the fridge and wait until set. 3. Pour a little of the milk into a bowl with 2 tsp of Golden Caster Sugar and the blancmange powder and mix until dissolved. Bring the rest of your milk to the boil then add to the blancmange mix. Whisk well and return to the heat, continuously whisking as you bring it back to the boil. 4. Pour the blancmange into a bowl and allow to cool, whisking occasionally, then pour over the set raspberry jelly layer. Allow the blancmange layer to set in the fridge completely.

5. Scatter the mandarin segments on top of the pink blancmange layer. Make the orange jelly the same way as the raspberry jelly and allow to cool slightly before pouring over the mandarins. Put back in the fridge to set. 6. To make your custard, pour the milk and cream into a thick-bottomed, wide-base pan and heat gently on a medium heat until almost boiling. Careful not to let it actually boil though. 7. Beat the egg yolks, Golden Caster Sugar, vanilla bean paste and corn ﬂour together in a large bowl until smooth, then pour the hot milk through a sieve into the egg mixture, stirring continuously with a whisk. 8. Pour the custard back into a clean pan and whisk continuously. Heat until the custard thickens and thickly coats the back of a wooden spoon without dripping off. Once you are happy with the thickness, pour into a clean bowl or large jug to cool, pressing some Clingﬁlm or damp greaseproof paper right on to the surface to prevent a skin forming. Leave to cool.

9. Spoon the custard over the mandarin layer and smooth to make level. Chill whilst you make your meringue topping. 10. Whisk the egg whites with a pinch of salt until holding stiff peaks. Take care not to over beat; as soon as the whites are holding their shape it is time to begin adding the sugar. 11. Once the egg whites are stiff, add the Golden Caster Sugar in increments of 4, thoroughly whisking each time. Continue adding all of the sugar until you have a stiff glossy meringue mixture. Add the Vanilla Extract at the end of the last mix. 12. Place dollops of ﬂuffy meringue in a pattern all across the top of the custard layer, using a spoon or palette knife to create nice snowy peaks. 13. Using a blow torch (or under a hot grill) just toast the top of the meringue to make it slightly golden and charred. Serve with lashings of whipped cream, using a little Vanilla Extract when whipping to add extra ﬂ avour.

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30 mins

45 mins

PREPARE • 175g Billington’s Unrefned Golden Caster Sugar • 20x20cm square cake tin with baking parchment • 225g dates, chopped and stoned • 250ml black tea • 100g unsalted butter, softened • 3 eggs (free range) • 1 tsp mixed spice • 1 tsp Nielsen Massey Vanilla Extract • 225g self-raising white ﬂour • ¾ tsp bicarbonate of soda

SAUCE • 250g Billington’s Unrefned Molasses Sugar • 110g unsalted butter • 275ml golden syrup • 225ml double cream • ½ tsp Nielsen Massey Vanilla Extract

STICKY TOfE PUDING

COATED WITH DELICIOUS VELVETY TOFFEE SAUCE, THIS PUDDING IS EXTRA SPECIAL SERVED WITH CUSTARD OR SIMPLY JUST ON ITS OWN.

method 1. Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Butter and ﬂour the sides of a 20x20cm square cake tin and line the base with baking parchment. 2. Put the chopped dates and tea in a small pan and bring to the boil. Cook for a few minutes to soften the dates then remove from the heat and set aside. 3. Beat the butter in a large bowl or use an electric food mixer until soft. 4. Add the Golden Caster Sugar and beat until the mixture is pale and ﬂuffy. Beat in the eggs, one at a time, then beat in the mixed spice and Vanilla Extract. Fold in the date mixture.

5. Sift in the ﬂour and bicarbonate of soda and fold in gently until mixed. Pour the mixture into the prepared tin and bake in the oven for 45 mins, or until the top is just ﬁrm to the touch and a skewer inserted into the middle comes out clean. 6. Remove the cake from the oven and allow to stand in the tin for a few minutes before transferring to a serving plate. 7. To make the toffee sauce, melt the butter and add the Molasses Sugar and golden syrup, stir until all sugar is dissolved then add the double cream and Vanilla Extract and keep stirring until it is thick. For an extra twist add a dash of whisky. 8. Serve a portion of the pudding with toffee sauce poured over the top and a dollop of cream.

prep

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serves

10 mins plus cooling

20 mins

rich molaSes fudge DARK AND STICKY WITH TREACLE AND LIQUORICE NOTES, THE PERFECT SWEET TREAT.

PREPARE • 450g Billington’s Unrefned Molasses Sugar (Billington’s Unrefned Dark Muscovado Sugar can be used as an alternative) • 200ml double cream • 150ml whole milk • 125g unsalted butter • 1 tsp Nielsen Massey Vanilla Extract TIP: Add some chopped almonds into • Chopped/ﬂaked almonds (optional) the mixture for added bite. • Sugar thermometer

method 1. Lightly oil a 20cm square cake tin. Place all the ingredients, (except the vanilla) into a large heavy-based pan and heat slowly, stirring until the butter melts and Molasses dissolve. 2. Bring the mixture to the boil then reduce heat to a rapid simmer and cook, stirring occasionally to prevent it catching on the base of the pan for 10-15 minutes, or until the sugar thermometer shows that it has reached 117ºC. 3. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Carefully pour into the prepared tin and leave to set at room temperature. Once set, chop into squares and store in a sealed container.

brown-sugared vaniLa shortbread A LIGHT SHORTBREAD WITH SOFT HONEY MUSCOVADO FLAVOUR.

prep

cok

serves

35 mins

60 mins

8-10

PREPARE • 75g Billington’s Unrefned Light Muscovado Sugar • 1 tbsp Billington’s Demerara Sugar, for sprinkling • 175g plain four • 75g fne semolina, rice four or cornfour • 175g cold unsalted butter, cut into squares • 1 tsp vanilla bean paste, or seeds from 1 vanilla pod • Pinch of salt

method 1. Add all the ingredients (except the Demerara Sugar) into a food processor and whizz until a soft ball of dough forms. 2. Transfer to a 20cm loose-bottomed round tin with the base lined. Press out until even. Working your way around the edge, press the dough with your thumb to create a scallop pattern. Mark out 8-10 wedges, but don’t cut through. 3. Chill in the fridge for about 30 minutes. Preheat the oven to 150ºC, fan 130ºC, gas mark 2. Prick the shortbread all over the surface with a fork. Sprinkle evenly with Demerara Sugar. Bake for about 1 hour, or until lightly golden. Leave to cool a little before cutting into wedges.

prep

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serves

5-10 mins

20 mins

8-10

LAS UŔE 2 E THE AROMA OF THIS CLASSIC WILL FILL YOUR KITCHEN WITH THE SMELL OF CHRISTMAS.

PREPARE • 125g Billington’s Unrefned Light Muscovado Sugar • 1 large orange, zest strips and juice • A few cloves • 2 cinnamon sticks • 1 star anise • ¼ tsp freshly grated nutmeg

• 1 tsp Nielsen Massey Vanilla Bean Paste or Vanilla Extract • 2 bottles of red wine • 50ml Cointreau or brandy • 150g frozen winter fruits of the forest TIP: Try swapping the alcohol for apple juice for a non-alcoholic version.

method 1. In a large heavy-based pan, add the orange, Light Muscovado Sugar, spices, vanilla and one bottle of red wine. Heat gently, stirring once or twice until the sugar has dissolved, then continue heating gently for another 15 minutes. 2. Stir in the rest of the wine, Cointreau/brandy and fruits, and gently simmer for another few minutes. Serve in heatproof glasses.

Festive BRUSELS SPrOUTS SPROUTS WITH CARAMELISED SHALLOTS, PANCETTA & HAZELNUT TWIST

prep

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serves

20 mins

8-10

PREPARE • 1½ tbsp Billington’s Unrefned Light Muscovado Sugar • 1 tbsp olive oil • 150g shallots, thinly sliced • 125g Italian cubetti di pancetta, cubed • 1kg Brussels sprouts, outer leaves removed • 50g hazelnuts, toasted and roughly chopped • A large handful ﬂat-leaf parsley, roughly chopped

method 1. Heat some of the oil in a large pan, then add the shallots and pancetta. Sprinkle over the Light Muscovado Sugar and gently cook, stirring every so often on a medium heat for a few minutes or until the shallots begin to caramelise and pancetta goes crisp and golden. Remove from the heat and set aside. 2. Cook the sprouts in a separate large pan of salted boiling water until just tender. Drain and brieﬂy run under cold water to stop any further cooking. 3. Place the shallot and pancetta mix back onto a low heat then add the Brussels sprouts and nuts, tossing everything together. Season to taste. When ready to serve, ﬁnish with a sprinkling of parsley.

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20 mins plus cooling

35-45 mins

PREPARE • 325g Billington’s Light Muscovado Sugar • 2 x 20cm round cake tins with baking parchment • 250g dark chocolate (70% cocoa), chopped into small pieces • 300g soft unsalted butter • 6 large eggs, beaten • 2 tsp Nielsen Massey Vanilla Bean Paste • 250g plain four

BUTERCREAM • 500g Billington’s Unreﬁned Icing Sugar, sifted • 300g dark chocolate (70% cocoa), chopped into small pieces • 150ml double cream • 1 tsp Nielsen Massey Orange Extract • 2 tsp Grand Marnier or Cointreau (optional) • 250g unsalted butter, softened

Belgian Chocolate Trufle Torte CAKE THIS VELVETY, RICH TWIST ON A CLASSIC IS THE PERFECT INDULGENT ALTERNATIVE TO CHRISTMAS PUDDING.

method 1. Preheat the oven to 160ºC, fan 140ºC, gas mark 3 then grease and line 2 x 20cm round cake tins with parchment. Melt the chocolate in a microwave or in a bowl set over a pan of barely simmering water, stirring occasionally. Set aside to cool slightly.

3. For the ganache, melt the chocolate and cream together in a bowl in a microwave, or in a bowl set over a pan of barely simmering water, stirring occasionally. Gently mix in the Orange Extract and the liqueur if using, then set aside to cool slightly.

2. Beat the butter, Light Muscovado Sugar and vanilla paste, using electric beaters or a freestanding mixer, until pale and ﬂuffy. Add the egg a little at a time, slowly beating until each bit is incorporated fully. Slowly pour in the chocolate, beating all the time. Next slowly beat in half the ﬂour until just combined, then the other half until just combined (don’t overbeat). Divide between the tins and bake for 35-45 minutes; they should be well risen but with a slight wobble. Cool completely in the tins.

4. Beat the butter until smooth and creamy using electric beaters or a freestanding mixer. Add half the Icing Sugar, beat on slow until combined then turn up the speed to fast and beat for a minute until smooth and creamy. Repeat with the remaining Icing Sugar. On slow speed add the cooled orange ganache, beating gently until combined.

6. Using a palette knife, generously spread the frosting all around the sides of the cake ﬁrst (this allows you to hold the top of the cake still while you work around the cake). Spread a nice even layer over the top of the cake, moving the palette knife in a back and forth circular motion to create rough style swishy patterns. Serve as it is or decorate simply with chocolate curls or slices of candied orange.

5. To assemble the cake, turn out the sponges and trim off the crusty top to level. Place one cake onto a plate or stand and spread a 0.2cm layer of buttercream on top, levelling it off with a palette knife. Top with the second sponge, cut-side down.

prep

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serves

30 mins

1 hr

PREPARE Pastry • 50g Billington’s Golden Caster Sugar • 225g plain four, plus extra for dusting • 140g unsalted butter, chilled and diced • 1 large egg, separated

FRUIT FILING • 100-150g Billington’s Golden Caster Sugar, to taste • 30g unsalted butter • 3-4 large cooking apples (about 1kg), peeled, cored and cut into medium chunks • 300g blackberries

CRUMBLE • 100g Billington’s Light Brown Muscovado Sugar • 150g self-raising four • 75g unsalted butter, chilled and diced

CUSTARD

• 75g Billington’s Golden Caster Sugar • 1½ tbsp cornfour • 5 egg yolks • 1 tsp Nielsen Massey Vanilla Bean Paste • 250ml single cream • 250ml whole milk

3ar4 cr/4!>e tart

DELICIOUS AND COMFORTING IN THE WINTRY MONTHS AS WELL AS AT CHRISTMAS.

method 1. Preheat the oven to 200ºC, fan 180ºC, gas mark 6; place a baking sheet in the top half of the oven to heat up. For the pastry, put the flour and butter in a food processor and pulse until it looks like fine breadcrumbs (or rub between your fingertips to a crumb texture). Add the Golden Caster Sugar and pulse a couple of times to distribute, then add the egg yolk and 2 tbsp ice-cold water. Pulse until the pastry just comes together to form a dough. Do not over process. 2. Turn the dough onto a lightly floured surface (no need to wash the food processor as you will re-use it for crumble). Roll out the dough to form a circle that is large enough to cover the base and sides of the tart case with some overhang. Roll the pastry over your pin and gently lay over the case. Gently press into the base and up the sides, allowing the excess to fall over the edges. Roll the pin over the top to cut away the excess, prick all over the base with a fork, then pop in the freezer for 15 minutes or the fridge for 30 minutes. 3. When ready to bake, line with parchment and baking beads. Bake for 10-15 minutes until sides

are just turning golden. Remove the parchment and beans and bake for another 10-15 minutes until light golden all over. Lightly beat the egg white and, as soon as the case comes out of the oven, brush over the base and sides to help seal the pastry and prevent it going soggy when you add the ﬁlling. Cool completely.

6. Strain the fruit ﬁlling over a bowl and catch the juices. Spoon the fruit into the bake, ﬁlling to 3/4 of the way up. (Keep any leftover and puree with the juices to serve as a coulis over the pudding). Sprinkle an even layer of crumble over the fruit, then bake for 25-30 minutes golden. Cool for 5 minutes before serving.

4. For the ﬁlling, in a large-lidded sauté or frying pan, heat the butter until fairly hot and starting to brown. Toss in the apple and fry for 30 seconds or until starting to brown. Toss 100g of the Golden Caster Sugar together with the apple over a medium-high heat, then reduce to low and add 2 tbsp water. Cover with a lid and gently steam for about 3-4 mins until just soft. Take off the heat and stir in the blackberries, leave covered for a few more minutes. Check for sweetness, adding a little extra sugar if needed. Uncover to cool completely.

7. Meanwhile make the custard. In a large bowl, whisk together the Golden Caster Sugar, cornﬂour, egg yolks and Vanilla Bean Paste until smooth. Place the milk and cream in a large heavy-based saucepan and bring to the boil. Take off the heat and slowly pour through a ﬁne sieve over the egg yolk mix, whisking constantly to combine.

5. For the crumble, place the flour and butter in the food processor and pulse to fine breadcrumbs. Pulse in the Light Brown Muscovado Sugar once or twice, then tip into a large bowl and work with fingertips to make larger crumbs.

8. Rinse out the pan, then pour the custard back in. Gently heat, stirring constantly for about 5-8 minutes, or until thickened. Serve with the tart.

not aL sugars are the same

EACH SUGAR HAS ITS OWN UNIQUE FLAVOUR, AND CHOOSING THE RIGHT ONE WILL MAKE YOUR CREATIONS EVEN MORE DELICIOUS. Why not try something new from our range? Light Muscovado Natural Unrefned Cane Sugar

Golden Caster Natural Unrefned Cane Sugar

A great sugar to use in soft, chewy cookies as well as rich chocolate cakes and yummy puddings.

An everyday, versatile sugar perfect for all sorts of baking, from delicious sponge cakes to crunchy biscuits.

Dark Muscovado Natural Unrefned Cane Sugar

golden icing Natural Unrefned Cane Sugar

Excellent in rich dark chocolate cakes, fruit cakes and indulgent, squidgy brownies, also adds richness and depth of ﬂavour to marinades.

Perfect for butter cream and frostings for your cupcakes and celebration cakes.

MolaSes Natural Unrefned Cane Sugar

demerara Natural Unrefned Cane Sugar

A beautifully rich dark sugar superb in rich Christmas cakes and puddings, as well as dark chocolate cakes and sticky BBQ sauce.

Try this crunchy, rich-ﬂ avoured sugar in your crumbles and toppings, or caramelised on creme brulée for a perfect ﬁnish.

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*KitchenAid 3.3l Mini Tilt-Head Stand Mixer, RRP £449. No purchase necessary. Entry through bakingmad.com, competition closes on 31/12/2016. KitchenAid mixer image for illustrative purposes only, colours may vary. For competition terms and conditions please visit www.bakingmad.com