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
Slow Cooker Recipes
Hi Lindsey,
I know this might not be the right place to ask but do you have any slow cooker recipes?
Mock Cream
Lindsey, I confess I have a sweet tooth!!
I sometimes buy pastries from local bakeries and some of those contain what you might call 'mock cream,' 'artificial cream,' I just don't know the proper term. The type used to fill the likes of eclairs
However, when I make my sponge and such like I use a basic buttercream but there always seems to be that little bit of graininess left no matter how long, or at what speed I mix. I want to take my pastry cream to the next level, to obtain that bakery shop mock-artificial cream look and taste
Date, Apple and Walnut loaf
Hi Lindsey
The last few times I've made a date, apple and walnut loaf they have been very crumbly and unable to cut them cleanly. I bought an oven thermometer and have adjusted the temperature to suit but it still happens.
I wonder if the mixture is too dry or too wet? What should the consistency be?
Kindest regards
Wendy x
Chocolate 'Surprise' Cup Cakes
Should the mashed potato include any other ingredients?
Red Onion and Goats' Cheese Tart
Can I use caramelised onions in a jar to make onion tart? It has vinigar and other ingredients in it.
Victoria Sponge
When making the all in one Victoria sponge, my cake mixture bubbles up and goes flat in the oven. Why does it do this?