What Is Caster Sugar? Does It Really Make a Difference in Baking?
What Is Caster Sugar? Does It Really Make a Difference in Baking?

When our Baking Club focused on Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts from London’s Ottolenghi, members with the UK version kept noticing that the vast majority of the recipes call for caster sugar.

Caster sugar goes by a variety of names, including castor sugar, baker’s sugar, and superfine sugar, the last of which alludes to what exactly it is: a finer granulated sugar. If a grain of granulated sugar is big and a grain of powdered sugar is tiny, caster sugar would be somewhere in between.

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* This article was originally published here

Food52
For the Best Bread Pudding, Keep It Really, Really Simple

For the Best Bread Pudding, Keep It Really, Really Simple

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. This week, we’re going back to basics with bread pudding and brown sugar sauce—all in five ingredients.

Bread pudding is the sort of blank-slate recipe that you can add anything to. The custard can be bolstered with booze or spiced with anything from cinnamon to black pepper. The bread can be combined with fresh fruit or dried fruit. Or toasted nuts or shredded coconut or chocolate chips.

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