I am making a Treacle Steam pudding in my slow cooker. I wanted to know what the cooking times would be as I think the recipe time is for a conventional oven. I have thought cooking on low for 4 hrs would be about right. Can you given any other suggestions please?
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Buenos dias Lindey,
My question is regarding the seville orange recipe. I made the recipe last night and i realized this morning that is too liquid. How can i rectify this now that its cold?
Having been inspired by the recent download of the Winter Cook book collection, I have been trying some of the recipes I hadn't cooked when it first came out. Today was the Mushroom Risotto baked in the oven and I am so pleased the way it has turned out - delicious!
As there was only my husband and myself to enjoy it, I am left with enough for another day. I know there are warnings about reheating rice so can it be frozen or just kept in the fridge for one or two days?
In future I will just make half the quantity!!
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?
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.