Can the Scottish Semolina Shortbread be successfully frozen, please? Thanks, Sally Daunt
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Hi Lindsey, I a man making Rhubarb Crumble ice Cream without an ice cream maker. Do I need to whip the cream first before stirring in the rhubarb purée? thanks, Janet.
I would really love to try Delia's Venetian Zapaglione cake but want to make it non alcoholic. What can I substitute for the Marsala and if I have to simply omit it, do any of the other quantities for the filling change? I don't want to be left short of filling!
Please could you provide me with the ingredients I need for a 12 inch round rich fruit cake. I have searched the scaling up site but cannot find the ingredients needed for a 12 inch round.
With sincere thanks
There is a basic fault in the recipe for red currant jelly—It would be best if after the currants are cooked -then sieved to remove seeds and stalks —before adding sugar and then cooking — as trying to sieve after sugar is added and is cooked to jelly it is nearly impossible to drip drain properly--as it drips and cools all you get is a jelly in the bowl -a lump of jelly seeds stalks etc. in the cloth and it is difficult to jar up
this should be the correct procedure for forming all Jellies