I am making Delia's mini sticky toffee puddings and wish to freeze them. Do I freeze them in the pudding basins, or decant? I understand I freeze the sauce separately.
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I'm curious as to why in the plain scones and the rich fruit scones the plain use 40g butter and the rich ones 75g butter to the same amount of flour? Is it because the difference in the amount of liquid one using 150 milk and the other 3-4 tablspoons plus an egg or is there another reason?
Can I freeze:
Bubble & Squeak Rosti,
Caramelised Balsamic and Red Onion Tarts with Goats Cheese,
Mashed Blackeyed Beancakes,
Roquefort and Leek Tart
Is it possible to freeze Delia's vegetarian recipes successfully?
I always use Delia's classic Christmas cake recipe, using a 18cm square tin.
What would the measurements for the ingredients and the timings be for 23, 26 and 30 cm square tins for a wedding cake?