The word "caster" is correct and usable in written English.
Usually, it refers to someone who casts or throws something, like a fisherman casting a line or a caster of spells. For example: "The caster of spells tried to reverse the curse that had been placed on the family."
Serves 6 For the custard: single cream 500ml vanilla extract 1 tsp egg 5 yolks caster sugar 4 tbsp For the rhubarb: rhubarb 600g caster sugar 75g water 100ml Make the custard first.
In a blender, I puree strawberries, caster sugar and lemon juice.
Whisk the egg yolks, eggs, caster sugar and potato flour until smooth.
Click here to order a copy for £7.99 from Guardian Bookshop Serves 4 70% dark chocolate 75g 40% milk chocolate 25g whipping cream 150g caster (superfine) sugar 25g water 25g egg yolks 2 Ten minutes before you start, place a bowl and the whisk in the freezer to chill.
Serves 4 180g dark chocolate (70%) 80g caster sugar 2 whole eggs 2 egg yolks 250ml double cream 30ml extra virgin olive oil, plus extra for the crostini and finishing ½ tsp flaky sea salt, plus extra for the crostini and finishing 1 small ciabatta 1 Melt the chocolate in a bowl over simmering water and remove from the heat.
Regarding the sugar, the finer (caster) and darker (soft brown) the better.
Makes enough for 16 large brownies whole blanched almonds 160g whole blanched hazelnuts 160g unsalted butter 300g, chopped Valrhona or other dark chocolate (70%) 500g, broken or chopped into small pieces eggs 5 caster sugar 500g plain flour 100g fine sea salt a pinch Preheat the oven to 180C/gas mark 4. Line and lightly grease a 36cm x 26cm x 3.5cm baking tray.
Makes 18 240g plain flour 240g strong white flour 1¼ tsp bicarbonate of soda 1½ tsp baking powder 1½ tsp salt 280g unsalted butter, at room temperature 285g light brown sugar 225g caster sugar 2 large eggs 2 tsp vanilla extract 565g dark chocolate discs (at least 60% cacao content) Sea salt 1 Sift the flours, bicarbonate of soda, baking powder and salt into a bowl.
Makes 12 For the madeleines 95g unsalted butter 60g flour 20g cocoa powder ½ tsp baking powder A pinch of salt 2 large eggs 70g caster sugar 15g honey For the fudgy chocolate dip 200ml double cream 3 tbsp dulce de leche 200g dark chocolate (70%), finely chopped 1 Gently melt the butter.
2 Combine the plain and wholemeal flours, caster sugar, baking powder and salt in a large bowl.
