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deird1Last night I made a chocolate self-saucing pudding in my crock pot. YUM.
For the self-saucing bit, I had to sift a whole lot of cocoa and brown sugar over the top, and then pour boiling water over it. Anyone else ever tried sifting brown sugar? It gets... complicated. Because not only is brown sugar as prone to lumps as icing sugar - so you get these huge big balls of sugar rolling around and positively refusing to be sifted - but it's also really sticky, and instead of going through the sifter it sticks to the sifter holes and starts getting more sugar to stick to that sugar, and on and on until you have this big mass of sugar all hanging off the sifter and not falling onto the pudding...
For the self-saucing bit, I had to sift a whole lot of cocoa and brown sugar over the top, and then pour boiling water over it. Anyone else ever tried sifting brown sugar? It gets... complicated. Because not only is brown sugar as prone to lumps as icing sugar - so you get these huge big balls of sugar rolling around and positively refusing to be sifted - but it's also really sticky, and instead of going through the sifter it sticks to the sifter holes and starts getting more sugar to stick to that sugar, and on and on until you have this big mass of sugar all hanging off the sifter and not falling onto the pudding...
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Date: 2011-02-27 12:19 am (UTC)I don't think you're meant to sift brown sugar. When I've made self-saucing puddings before, I just dumped the brown sugar in the boiling water and dissolved it, then poured it over together. I blame your recipe-writer - obviously trying to mess with you...
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Date: 2011-02-27 06:30 pm (UTC)