Why don't your recipes quote oven heating for fan assisted ovens.
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)
I was looking at the recipe for English Gooseberry Creams with Elderflower & Gooseberry Compote - it says it's from A Year In My Kitchen. I can't find a book by Delia with that title. Is it someone else's book?
Also (and sorry to be a nuisance) recipes from the site never print properly - ingredients follow after the method and typeface overprints.
Many thanks & regards
I wondered if you might consider setting up a page so that members can pass on congratulations to Delia for her award in the Queen's Birthday Honours.
Let me, please, launch a conversation about the recipe of traditional Pavlova.
They say that the main feature of Pavlova is that it “…has a crisp and crunchy outer shell, and a soft, moist marshmallow-like centre, in contrast to meringue which is usually solid throughout…”. Addition of cornflower and “…vinegar or another acid (e.g. cream of tartar or lemon juice)..” is responsible for the texture.
Please, be so kind to comment it.
Is there any tiny reason to try it or the best way is to use the recipe confirmed by Delia?
Why is my cake flat? I followed recipe correctly, and my OH suggests over beating......? Thanks!
I am making a 14" square fruit cake for the bottom layer of my friends wedding cake. I am of course using Delia's rich fruit cake recipe as I have made it before and it's delicious! I can see from previous questions that I need to use a 16 egg recipe, so will double the 8" square recipe.
How deep a cake will this make?
How long should I cook it for?
Should I cook at a cooler temperature?