Baking and cooking tips

  • We all have baked a cake that has flopped. To prevent your cake from collapsing or the crust to crack, please click here to find out what might have gone wrong.
     
  • Did you know that it is the sugar content of biscuits and cookies that gives them that appetising golden brown colour?

  • When baking, cream your sugar with your butter or margarine VERY WELL, as this incorporates air into the mixture, which contributes to a much lighter baked product.

  • Sprinkle a little Huletts Castor Sugar over the top of custard to prevent a skin from forming.

  • Adding a pinch of sugar to dishes containing tomatoes will counteract the acidity of the tomatoes and leave a smoother taste.

  • Sugar not only lengthens the freshness of baked goods, but is crucial when using a recipe that calls for yeast. Sugar hastens the rising of the dough, and improves both the texture and taste of breads and cakes.

  • To keep your biscuits fresh, add a sugar cube to the container. It will absorb any moisture in the air before the biscuits do.

  • Sugar helps to delay the coagulation of protein in eggs, improving the texture of baked goods. For example, it helps to prevent custard from splitting during cooking, and ensures a smooth texture.

  • Coat your fresh fruit with a layer of sugar before freezing, or freeze them in sugar syrup.

  • When sugar is stored properly (in a cool, dry place) it will last for years, and is often used as a natural preservative, for example in canned fruit, jams and marmalades.

  • Sugar should form part of a well-balanced diet and, if eaten in moderation, will not have any harmful effects on health, such as obesity or skin disorders.