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What Can I Do to Break Up Lumps Of Brown Sugar To Sprinkle On The Sticky Chocolate Pudding?

Asked by Imaand. Answered on 26th February 2022

Full question

Does the brown sugar need to be sifted for the sauce in the sticky chocolate pudding as it won’t go through my sieve? Or is it ok to sprinkle with small sugar lumps already present?

Image of Nigella's Sticky Chocolate Pudding
Photo by Lis Parsons
Sticky Chocolate Pudding
By Nigella
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Our answer

Nigella's Sticky Chocolate Pudding (from HOW TO EAT) is a self-saucing pudding, where the sauce ingredients are sprinkled over the top of the sponge batter. As the sponge bakes it rises up, leaving the sauce underneath in the bottom of the dish.

The sauce ingredients are cocoa powder and dark muscovado or brown sugar, plus hot water. Brown sugars can sometimes form into lumps, or even a solid block, if they are allowed to dry out. If this happens then you can put the sugar in a bowl, cover it with a damp piece of paper towel, or a damp, clean tea towel, cover tightly with a lid or plate and leave overnight. This will help to soften the sugar again and you should be able to break it up with a fork or with your fingers and it should be possible to sprinkle the sugar over the sponge batter. If you find any small lumps as you sprinkle, you should be able to break these up a bit more or flatten them slightly with your fingers. To prevent brown sugars from drying out, store them in airtight containers in a cool dry place. For longer-term storage you can also buy special terracotta pieces that can be added to the container to keep the sugar soft.

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