Bastard sugar ?!?! That's the Dutch name for castor sugar :~)Caster (or castor) (0.35 mm) is a very fine sugar in Britain, so-named because the grains are small enough to fit through a castor, a form of sieve. Commonly used in baking and mixed drinks, it is sold as "superfine"sugar in the United States. Because of its fineness it dissolves more quickly than regular white sugar and is thus especially useful in meringues and cold liquids. Castor sugar can be prepared at home by grinding granulated sugar for a couple of minutes in a food processor.
Bastard sugar is castor sugar with molasses to it. It's much moister than the white variety and can get lumpy. It's often used in cakes and biscuits as it keeps them moist for longer. Think of carrot cake, brownies etc.
It's probably called 'bastard' by the Dutch due t it's being not pure sugar.
There are white, yellow and brown varieties
Spread it on hot buttered toast ................... yummy!
Be frugal - make your own !
BUT BEWARE !!
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