So far I have not made jam in the UK but I have recently bought a book on jam and preserve making and would like to get started but was very suprised to find out that it is maybe impossible to find Jelly Sugar 2:1, so that I can use half the amount of sugar to the amount of fruit. I made jams and preserves in France like that for many years and could never understand why British books still insisted on the same amount of sugar to fruit of even more. Now I know, the marvelous Jelly Sugar doesn't seem to be sold here or is it?
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.
Would you please give me the quantities and cooking times for Delia's all in one sponge cake for a 10 inch and a 6 inch version? Thank you.
Do you have a recipe for a Vegan birthday cake please?
I've been making Delia's Traditional Apple Pie for quite a while, with decent success.
Today I decided to make one for a friend. I used the same measurements of flour to fat (I have to use Stork hard marg because my friend is lactose intolerant: marge+lard+4tbs cold water.)
I was making honeycomb, but it ends up soft and chewy and not brittle ,what am I doing wrong