Muscovado Syrup

Muscovado Syrup

Muscovado syrup is obtained from sugar cane grown on the exotic island of Mauritius. It is a dark, strong-tasting syrup with a pleasant hint of aniseed. Muscovado Syrup has many different applications. It is good poured over ice cream or in desserts, and is also the perfect way to add flavour and spice in cooking and baking.

Below you will find recipes for Muscovado sauce for beef, Spare ribs, Rye bread with muscovado syrup, Syrup cookies with dried berries, Banana and coconut muffins, Muscovado biscuits, Punsch Truffles, Muscovado mousse, Double caramel sauce, Spiced Coffee and Muscovado liqueur.

Find out more about Muscovado Syrup


Muscovado sauce for beef

Muscovado sauce for beef

serves 4

Ingredients

2 shallots
Butter or margarine
3 dl red wine
100 ml water
1/2 dl Dansukker Muscovado Syrup
3/4 dl veal stock
1 tbsp tomato purée
1 garlic clove, grated
1 thyme sprig
1-2 tsp cornflour


Peel and slice the onion. Fry the onion in the vegetable fat in a saucepan. Add the remaining ingredients and simmer for 10 minutes. Mix the potato starch with a little water and stir into the juices to thicken it. Strain and discard the onion and thyme. Serve the sauce with steak.


Spare ribs

Spare ribs

serves 4

Ingredients

1 kg spare ribs

Marinade
4 tbsp Dansukker Muscovado Syrup
4 tbsp oil
2 tsp salt or 4 tsp flakes
1 tsp black pepper
3 sprigs of fresh rosemary or 2 tsp dried rosemary
2 garlic cloves, grated


Combine all the marinade ingredients and rub into the spare ribs. Refrigerate for at least 1 hour.

Oven-roast at 175 ˚C for about 1 hour. Serve with salad and good bread.


Rye bread with muscovado syrup

Rye bread with muscovado syrup

1 loaf

Ingredients

4 dl rye flour/wheat flour mix
1 1/2 dl wholemeal flour
1/2 dl Dansukker Fibrex
1 1/2 dl crushed rye
1 dl sunflower seeds
1 tbsp aniseed and fennel seeds
1 tsp salt
2 tsp bicarbonate of soda
1 dl Dansukker Muscovado Syrup
6 dl sour milk


Combine all the dry ingredients in a bowl. Add the syrup and sour milk and work quickly into a dough. Pour the mixture into a greased, crumbed tin. Do not fill more than two-thirds full. Bake in the oven at 170 °C for approx. 90 minutes.


Syrup cookies with dried berries

Syrup cookies with dried berries

makes 20-30

Ingredients

250 ml spelt flour
50 ml sesame seeds
2 tsp Dansukker Vanilla Sugar
100 g butter
75 ml Dansukker Muscovado Syrup
50 g dark chocolate, chopped
30 g dried berries, e.g. blueberries, physalis or cherries


Mix together the flour, sesame seeds, vanilla sugar and butter to a breadcrumb consistency.

Add the syrup and mix together into a ball.

Add the chocolate and berries and work into the dough. Shape the dough into a sausage.

Wrap the dough in plastic film and leave to rest in the refrigerator for 1 hour.

Preheat the oven to 175 °C and cut the dough roll into 1 cm thick pieces. Transfer to a baking sheet and bake for about 10 minutes.

Leave to cool on tray.


Banana and coconut muffins

Banana and coconut muffins

Ingredients

3 eggs
2 dl Dansukker Muscovado Syrup
3 ripe bananas
2 dl desiccated coconut
2 dl ground almonds
1 dl plain flour
2 tsp baking powder


Beat the eggs and muscovado syrup until fluffy. Peel and mash the bananas and fold into the egg mixture. Mix the remaining ingredients together and fold into the mixture. Pour into the muffin cases and bake in the centre of the oven at 175 °C for approx. 20 minutes.


Muscovado biscuits

Muscovado biscuits

about 50

Ingredients

100 g butter or margarine
1 1/2 dl Dansukker Icing Sugar
2 tsp Dansukker Vanilla Sugar
1 1/2 tbsp Dansukker Muscovado Syrup
2 1/2 dl plain flour
1 tsp baking powder


Combine all the ingredients in a bowl and work into a dough. Divide the dough into four pieces and roll them into lengths. Place the lengths on a parchment-lined baking sheet. Bake in the centre of the oven at 200 °C for approx. 5 minutes. Cut the freshly-baked lengths into slices as soon as they leave the oven. Store in a dry place.


Punsch Truffles

Punsch Truffles

about 25

Ingredients

200 g almond flour
300 g sponge cake as fine crumbs
5 tbsp punsch liqueur
5 tbsp Dansukker Muscovado Syrup

To decorate
dark chocolate
vermicelli or sugar sprinkles


Mix together all the ingredients for the truffles. Roll into balls. Melt the chocolate over a water bath and dip the balls into the chocolate. Place the balls on racks and leave to drain for a short while before rolling in the vermicelli or sugar sprinkles.


Muscovado mousse

Muscovado mousse

6 servings

Ingredients

5 dl ml double cream
1 dl Dansukker Muscovado Syrup
200 g dark chocolate
150 g fresh berries, e.g. raspberries or blueberries


Combine the cream and syrup in a saucepan and bring to the boil. Break the chocolate into small pieces and add to the hot cream mixture. Stir until the chocolate dissolves. Set aside to cool. Whip the mixture until firm peaks form. Share between 6 glasses. Or small plates. Decorate with berries. Serve immediately.


Double caramel sauce

Double caramel sauce

Ingredients

1 dl Dansukker Muscovado Syrup
1 dl Dansukker Dark Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
200 ml whipping cream
1/2 dl milk
1 tbsp butter or margarine


Combine all the ingredients apart from the margarine or butter. Leave to simmer on a low heat for 15-25 minutes. Add the butter or margarine. Leave to cool.


Spiced Coffee

Spiced Coffee

serves 4

Ingredients

100 ml water
4 star anises
4 cloves
1 cinnamon stick
4 tbsp Dansukker Muscovado Syrup
3 dl milk
5 dl strong coffee


Combine the water and spices in a saucepan, cover and simmer for 3-4 minutes. Add the syrup and milk and bring to the boil. Remove from the heat and stir in the coffee. Strain to remove the spices and pour the coffee into 4 large cups or glasses.

For an even more luxurious drink, spoon a little cream into each cup/glass and swirl a little muscovado syrup on the cream.


Muscovado liqueur

Muscovado liqueur

Ingredients

35 cl vodka
2 dl Dansukker Muscovado Syrup


Mix the vodka and syrup in a bottle and shake until thoroughly mixed.