I notice someone has already asked about finding self-raising flour in France. I would like to start trying to bake cakes and scones but I haven't found anything equivalent to self-raising flour in Finland.
Could you tell me how much baking powder I should use to make plain flour into self-raising flour for cakes and scones?
Q&A's? We are here to help. We being Delia and Lindsey. We work closely together and can answer any queries you have relating to Delia's recipes and our online Cookery School. Why not ask a question right now? What we can't do though, is answer questions about other recipes. (For general website queries or technical questions please click here)
I recently bought the little gem frying pan and enjoy using it. I would like to purchase a larger pan, I see on the cookery school videos that Delia uses a cast iron frying pan. Could you give me some advice on what to buy.
My brother and his wife are visiting us next weekend. Can you recommend a family pudding recipe that can be made 2 or 3 days in advance and stored in the fridge or freezer.
Years ago, I had a Mail on Sunday Delia recipe card for lamb braised in red wine with savoy cabbage with lemon and grain mustard. The meal was delicious. I have since sadly lost the card, but would love to cook the meal again. Is there any way of acquiring the recipes again?
Thx for the adress of Art of living!!
a last question, for the cake tins it says 6 base and so on.
how much is that in cm. like 6"x3"