Hi. I've used Delia's Christmas pudding recipe for years now and have always used the traditional 2pt Pyrex bowl to steam it in. I've always found the covering and string-tying part to be a complete pain, though, so, this year, as I want to make two 1pt puddings, I have bought some small plastic pudding bowls with lids from Lakeland. Do I still need to steam them for 8 hours, please? Or can they be microwaved instead? And how do the timings work on Christmas Day?
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re Delias Christmas cake recipe, have just soaked the fruit but plans to start cake tomorrow have been put off...question how long will the soaking fruit last before I need to start cake...will it be ok to leave soaking for a week?
I am making Delia's classic christmas cake , when she says "spreadable" butter is is ok to use Lurpack??
I am trying to get my head around the new trend for brining a turkey to make it less dry and more succulent. This has never been something I have considered before yet it seems to be all the rage this year. Why? Is there scientific facts that we should all know about or is it a fad? I am on a low salt diet, so brining is not something I have considered and another question is surely that the bird would absorb at least a certain amount of water from the process which again I do not understand as we are all opposed to meat with injected water in it. Please could you unconfused me ?
I made Delia's sticky Jamaican gingerbread loaf cake this weekend. However, whilst spicy it seemed a bit dry rather than sticky. I cooked it on fan 120 for 1hr 15mins. Presumably I overcooked it?