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Sep 2021
5:15pm, 23 Sep 2021
22,015 posts
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Meglet
Has anybody managed to get malt extract? It’s not stocked in my Waitrose (I had to ask) and couldn’t find it in the big Asda, having looked in baking, sugar, spreads/marmite and health foods.
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Sep 2021
6:01pm, 23 Sep 2021
31,701 posts
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Sushi.
I try Holland and Barret if I make it as far as the high street tomorrow
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Sep 2021
8:09pm, 23 Sep 2021
15,703 posts
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NDWDave
I’m sure I’ve made malt loaf just with ovaltine
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Sep 2021
8:21pm, 23 Sep 2021
22,016 posts
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Meglet
Is dark brown sugar the same as muscovado sugar? And why does it always go hard?
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Sep 2021
8:44pm, 23 Sep 2021
31,706 posts
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Sushi.
Not the same Meglet.
Dark brown is white sugar with molasses added back to it. (Lighy brown same but less added back)
Muscovado is less refined so has much of the natural molasses content refined. Can usually be interchanged in recipes but I tend to find muscovado gives better consistency and taste results if that's what recipe says.
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Sep 2021
8:44pm, 23 Sep 2021
31,707 posts
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Sushi.
Which do you find goes hard?
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Sep 2021
10:02pm, 23 Sep 2021
22,017 posts
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Meglet
Oh that’s interesting, thanks Sushi. I think they both do but the one in my cupboard is dark brown. I probably just do t use it very quickly but sometimes it’s like concrete!
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Sep 2021
10:14pm, 23 Sep 2021
31,712 posts
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Sushi.
Yup probably that. I find it happens with white sugar too (which is basically what it is) muscovado less so but then I use that quicker as I make a lot of flapjack 🤣
Maybe try keeping it in a tuperware so less likely to get damp.
I stopped buying dark brown after I learnt what the difference is. In my mind less processing is better esp if its adding back something that's been taken out.
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Sep 2021
10:15pm, 23 Sep 2021
31,713 posts
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Sushi.
(This sounds like I know stuff about baking. Please note that this is flapjack related knowledge not general baking knowledge)
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Sep 2021
7:27am, 24 Sep 2021
4,386 posts
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Elsie Too
I tried to make flapjacks the other day and it was a disaster. Hubby told me to stick with Brownies.
I admire anyone that can make a decent flapjack.
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Masterchef
May 2024
