I recently made a recipe for "Aztec Hot Chocolate Pudding". this recipe appeared in the NY Times on 10/15/03. It calls for 1 cup of superfine sugar in the batter of the pudding.
I did not have superfine sugar available, so I used regular sugar, figuring that when the stuff heated up in the oven, the sugar would dissolve and there would be no structural or functional difference.
I was right. The stuff was delicious, and there was no "graininess" at all to the dish.
So I'm wondering, if you have a recipe that calls for superfine sugar, and the dish is heated up, so that presumably the sugar will dissolve, why call for superfine sugar when regular granulated sugar will work fine? Am I missing something?