Ask Lindsey
Q&A's? We are here to help. We being Delia and Lindsey. We work closely together and can answer any queries you have relating to Delia's recipes and our online Cookery School. Why not ask a question right now? What we can't do though, is answer questions about other recipes. (For general website queries or technical questions please click here)
Questions
The Chocolate topping on grated Chocolate and Almond Cake
Hi Lindsey
I’ve made the chocolate ganache for the grated chocolate almond cake and can say that I didn’t have any issues melting the chocolate.
I didn’t melt fully and let the residue heat melt the odd bits of chocolate left. Then I add creme fraiche which had been out of the fridge a while. The ganache is very firm. Will it soften when spread onto the cake?
Hope you can help to rectify.
Thank you.
Deborah
Making a wedding cake in advance
How far in advance can I make Delia’s Rich fruit cake for my wedding? Thank you
Pork Chops Boulangeres ingredients
Would it be possible to give me the ingredients for Pork Chops Boulangere from Frugal Food book, the page has been ripped and lost, I have the instruction just no ingredients. I have searched for recipe but it is not coming up,
Thank you
Icing the wedding cake
How far in advance can we ice our friend's wedding cake with royal icing? We want to do this as far in advance as possible. Thank you!
Christmas Cake in a Loaf Tin
Hi Lindsey,
Firstly, thank you both for this brilliant website, I can finally make a decent cake!
I love fruit cake and the recipe for the traditional Christmas fruit cake looks yummy. I’d like to make a smaller version in my 1lb loaf tin, its dimensions are length 18.7cm, depth 11.5cm height 8.7cm and the volume is 1 litre. I’d be grateful if you could give me quantities, cooking time and temperature, for it to fit into this tin. Thanks again, Astbury
Lumpy curds in cheeescake mix
I have just made the curd cheesecake with greek yoghurt, honey and pistachios. The recipe said to use a mixer to whisk the curd cheese until smooth and velvety. My curd cheese had lumps in it (like cottage cheese) no matter how long I whisked it for. It certainly didn't look soft and velvety. It's been in the oven and still looks cottage cheesy. Will it be okay?