Demerera sugar - equiv to raw or light brown sugar?

[cecilia]

As I'm based in Australia, I'm not sure whether to use raw sugar or brown sugar in a recipe from UK that calls for Demerera sugar.  Can anyone advise me, please?

[Cuilidh]

You know that we have demerera sugar over here in Australia as well don't you Cecilia?  Your query may just be that you don't want to buy another sugar.

[dede]

I have some in my cupboard I brought from woolworths. So definitely available in Australia. But I guess if you were to substitute for another sugar I would use raw sugar instead?

[cecilia]

Thank you, Cuilidh and dede.  Perhaps it's hiding up high or down low at my supermarket.  

I'd still be interested in any advice of what's in it, in case I'm feeling lazy in future and want to make my own in my trust TMX.  Thanks for your pointer, dede.

[Cuilidh]

It's a brown coloured sugar and I think the main difference is that it has larger grains (it is often used with coffee) and should be easily seen on the normal sugar shelves - I've never had trouble getting it.

[dede]

I will get it down for the cupboard shortly and take a photo

[dede]

[EmeraldSue]

I use Demerara sugar in my Parkin cake and have never had a problem finding it in the supermarket in South Australia. It's coarser and darker than raw sugar, but if I had to substitute it in a recipe, I would probably just use raw sugar with a tablespoon of dark brown sugar for a richer taste.

[cecilia]

Thank you all.