Much as I’d love to add another country to my country list, there is no evidence whatsoever that the delicious concoction known as Barbados cream originates from Barbados. I’ve now learned that Barbados sugar is another name for muscavado sugar – the lovely, molasses-rich, dark brown sugar used in this recipe. However, the name applies only to muscavado sugar that originates from Barbados, while mine is from Mauritius.
The recipe comes from Nigella Lawson’s How to Eat. I doubt she’d approve of my use of fat-free Greek yogurt, but the end result is plenty rich and delicious enough for me. Its tangy, creamy sweetness goes beautifully with cooked fruit and crumbles – I use it anywhere I would dollop a spoonful of creme fraiche or vanilla ice cream.
Barbados cream
(serves 6-8)
- 1 cup (250ml) double cream
- 1 cup (250ml) Greek yogurt (I always use Total 0%)
- 75g muscavado (or dark brown) sugar
- Beat the double cream and Greek yogurt in a mixing bowl until thick.
- Pour the mixture into a shallow bowl, and sprinkle a layer of brown sugar thickly on top.
- Cover with a lid (or clingfilm) and leave somewhere cool for 12 to 24 hours, until the brown sugar has dissolved into the mixture, and the surface looks curdled.
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