Using ingredient demerara sugar
Bara Brith
- 6 lard
- 2 eggs
- 1/2 mixed spice
- 1/4 fruit (dried)
- 475 gr flour (plain)
- 475 ml warm water
- 190 gr demerara sugar
- 45 gr candied peel
- 36 gr yeast (fresh)
- 6 gr salt
Creamy Fruit Brulee
- 9 fromage frais
- 3 egg yolks
- 120 ml double cream
- 50 gr caster sugar
- 50 gr demerara sugar
- 5 gr cornflour
- 1 gr vanilla essence
- 1 package mango
Gingered Apple
- 11 round
- 9 double crust
- 9 pie (pan)
- 5 tart apples
- 1 lemon
- 200 gr sugar
- 140 gr cranberries (fresh)
- 80 gr crystallized ginger (finely chopped)
- 30 ml cream (heavy)
- 26 gr butter (unsalted)
Mocha Cream
- 10 fl milk
- 10 fl single cream
- 5 fl double cream
- 3 eggs size
- 2 egg yolks from size
- 2 eggs
- 160 gr chocolate (plain)
- 24 gr sugar
- 24 gr demerara sugar
- 22 gr blancbed tlaked almonds
The Vegetarian Restaurant's Lemon Poppyseed C
- 350 oven
- 8 bundt
- 4 eggs
- 1/4 poppyseeds
- 250 gr unbleached pastry flour
- 200 gr demerara sugar
- 180 ml sunflower seed oil
- 120 ml lemon juice (fresh)
- 100 gr demerara sugar
- 100 gr sugar
The Vegetarian Restaurant's Lemon Poppyseed C
- 350 oven
- 8 bundt
- 4 eggs
- 1/4 poppyseeds
- 250 gr unbleached pastry flour
- 200 gr demerara sugar
- 180 ml sunflower seed oil
- 120 ml lemon juice (fresh)
- 100 gr demerara sugar
- 100 gr sugar
The Vegetarian Restaurant's Lemon Poppyseed Cake
- 350 oven
- 8 bundt
- 4 eggs
- 3/8 lemon zest
- 1/4 poppyseeds
- 300 gr demerara sugar
- 300 gr demarara sugar
- 250 gr pastry flour
- 180 ml sunflower seed oil
- 120 ml lemon juice
Creole Christmas Cake
- 225 sultanas
- 5 eggs
- 3 cointreau
- 1 1/2 angostura bitters
- 33,100 ml cream the butter
- 240 gr butter
- 210 gr demerara sugar
- 160 gr raisins
- 130 gr self raising flour
- 110 gr currants