Let me introduce you to the world of sugar. You may have noticed that some English recipes use several types of sugar not normally seen in America. They go beyond the usual soft brown and granulated types and ask for light muscavado, dark muscavado, caster and demerara sugar.
Before you start experimenting with English recipes it is probably good to know about the different types that are used. For instance do you know the difference between granulated and caster or brown sugar and light muscovado?
You can always rely on the English to over complicate things, and trust me life would be far easier if there were just a couple of sugary choices to make. But then we wouldn’t have the crunchy topping on a crumble, the extra deep rich flavors that come courtesy of the muscavado sugars, or the finer texture in cakes that comes from using caster sugar.