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I wanted to make a plain sponge cake and also a chocolate cake, I thought I had an 8 inch cake tin but it turned out to be a 9 inch, can you please tell me how to scale up the ingredients to fit the larger tin.
Can you also suggest a filling other than jam or buttercream because I have a psychological allergy to butter in fillings etc and wont eat it.
I've made the delicious Baked Apple and Almond Sponge Pudding before and know it will keep in fridge for 3 days . Can I warm this pudding up the day after I make it , having kept it in the fridge, rather than eating it cold ? What temperature in a Fan oven should I heat it up and for how long ? Also can this pudding be made and then frozen uncooked ? How would I cook it after this ? Many thanks . Granjen .
Dear Lindsey, I am making my daughter's wedding cake using Delia's rich fruit cake recipe. I have seen the very helpful scaling up guide on the website but it doesn't give the quantities for the size of tins I am using. I am using square tins of 6, 9 and 12 inches. Might it be possible for you to give me the quantities for these sizes please?
Also since the wedding is in Italy in summer and it's likely to be hot, do you think I can safely ice the cake in the UK before we leave? I would like to do it a good week before the wedding.
Thanks for your help, Elena
I have recently been updating my bake ware and have just bought the muffin tins.
Could you confirm the maximum oven temperature I can use them. I need to know if I can cook Yorkshire puddings in them using goose fat or oil,
Thank you Lindsey for the prompt reply to my question ref making sweet orange marmalade. I made this yesterday as per your advise and it came out just great. Now I'm wondering if I can make a shredless batch following the same recipe without cutting up the peel but putting the quartered oranges & lemons in the pan with the juice and water,then straing the liquid after the softening stage.. Would that work do you think?