Ask Lindsey
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Questions
Making 10cm christmas cakes
Hi. I make Delia’s Traditional Christmas cake every year as it is so wonderful. As part of a 70th birthday celebration for a group of friends, I am looking to make 12 mini individual cakes - using 10cm tins. I cannot work out the ingredient quantities I will need and how long to cook for. Can you help please? Thank you
Keeping soup!
How long can I keep the Leek & Potato soup in the fridge please?
Irish Soda Bread check
Good morning Lindsey,
I have recently made Delia’s “Traditional Irish Soda Bread” exactly following the recipe. I found after mixing in the fluids the dough to be very, very sticky. Adding plain white flour helped till it was all absorbed then the stickyness reappeared. In the end I formed the dough into a ball and put it in the oven. The result tasted as I remember from Ireland but I found the bread itself rather heavy or compact as opposed to light and fluffy.
Cooking a larger batch og bourguignonne
I am making Delia's Boeuf Bourguignonne and have increased the amount by 40% - to serve 10 people and not 6. What should I do about the cooking time?
Thank you
Instead of golden caster sugar
Can you advise me of a substitute for golden caster sugar. I am in Canada and whilst we have caster (fine fruit sugar), it is not available as golden caster sugar. I am making marzipan for the simnel cake. Thank you!
The taste of gingernuts
Metallic Tasting Gingernuts:
I followed the gingernuts recipe exactly as published on your website. The cookies baked up perfectly (just like the photo) but they had a slight metallic aftertaste. Could the baking soda in the recipe be reduced or could I substitute the self-raising flour with all-purpose to solve this issue? How can I still get the cracked texture but not the weird aftertaste?