Tate And Lyle Sugars Demerara Sugar, 3kg

LARGE GLASSY CRYSTALS WITH A FRUITY, SWEET-SPICED TASTE: Demerara is made from the natural juice of the sugar cane plant, and the cane molasses left in it gives this brown sugar its golden colour, its delicate caramel notes and a medium bodied fruity flavour. The crystals are big and glassy, so they hold their shape as a topping and dissolve slowly in a hot drink, releasing sweetness as you go. Stir it, scatter it, bake it in. Pure cane sugar, one ingredient, nothing added to it. FOR COFFEE DRINKERS AND BAKERS WHO WANT TEXTURE: A traditional partner to coffee, where it gives depth rather than flat sweetness, and the sugar bakers reach for when a crumble topping, a flapjack or a batch of biscuits needs crunch you can hear. Consistent crystal size means it behaves the same way every time, in a cup or in a mixing bowl. Sprinkle it over cereal and porridge, stir it into cold drinks and cocktails, or finish cookies and cakes with it. One bag covers all of that. 3KG OF FAIRTRADE DEMERARA, NAMED AFTER A RIVER: Demerara takes its name from seventeenth century cultivation on the banks of what is now the River Demerara, and the cane fields have covered Guyana ever since. Three kilos is the size for a household or small kitchen that uses it daily, sweetening hot and cold drinks, baking, and finishing puddings, with no preparation needed. Enough to last a season without taking a shelf to itself, and better value per kilo than the standard retail bag. PAIRS WITH THE REST OF YOUR CUPBOARD, SWEET OR SAVOURY: Rub it into flour and oats for a crumble topping, fold it through a banana loaf, or scatter it over a fruit tart before it goes in the oven. It works with cinnamon and ginger in gingerbread, with butter in shortbread, and with cream and rum in a caramel sauce. On the savoury side it glazes gammon, sweetens a barbecue rub and balances a tomato sauce. In drinks it suits espresso, chai, mulled wine and an old fashioned. REFINED IN LONDON, MADE BY A ROYAL WARRANT HOLDER: Pure cane sugar and nothing else, with no additives. Tate & Lyle first produced cane sugar in 1878 at its London refinery and has been making it there ever since, which is over 140 years of refining experience behind every bag. Safety, quality and environmental care are managed right across the supply chain. Precise, consistent, quietly dependable: the same crystal, the same flavour, the same result whichever pack you buy.