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Sugar for Puddings

For rice and other cereal puddings of a plain sort the best sugar is Demerara. It also does for many other puddings where fruit is used. Pale moist sugar is good for similar purposes. Castor sugar should be used for the best puddings. Where a custard is prepared, pure cane sugar should be dissolved in the milk. Moist sugar should never be used for any pudding of a delicate kind.