Cheat's Crème Brulee. Is there such a thing? I have just made Delia's vanilla brulee and as it is almost the same recipe as her real custard, could I (if I was pushed) substitute a good quality custard, eg Waitrose Madagascan Vanilla, for the base? Many thanks. Eileen
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I was recently in Bologna and had what looked like small crispy pillows (roughly the size of a fortune cooke) to accompany my soup.
Not sure if they were made from bread, pasta or pastry, but very nice.
Just wondered what these are called and if available to buy in a deli or easy to make.
I'm having a problem when making Delia's Toad in the Hole recipe. Although I think I'm following all instructions properly, as well as using the recommended Delia Online Oblong Tin 20cm by 26cm, the mixture keeps burning and welding itself to the bottom of the pan. Is there any obvious reason why this might be happening?
I have the ragu recipe, which is amazing, but I can't remember how I make a lasagne using the ragu I made last week, can you help?
I have just been making a Caraway seed cake (as on page 60 of Delia's Cakes) and the oven is to be set for 180 ...but is that for a fan oven or regular oven? Do I have to adjust downward for the fan ? and do I do that for all the other great recipes in the book?
If so whats the rule of thumb? Many thanks Mikey
I've just made Delia's rich fruit cake (scaled up to 12" square tin) but was focusing so hard on dealing with the huge amount of cake batter that I forgot to cover the cake while baking. It's come out crispy on the top, although from poking the bottom I can tell its moist inside. Do I need to rebake? Will feeding it over the next 6 weeks help? Should I cut off the crispy bit before icing? Thanks.