What could be a more classic teatime treat than scones fresh from the oven, served with lashings of clotted cream and intensely flavoured raspberry butter. Baking doesn't get any better than this!
The Canadian bit comes from the maple syrup - that sticky, sweet, caramelly ingredient that lifts pancakes into the realm of the heavenly. Using buttermilk makes pancakes particularly light and moreish.
A chilled soup goes down just as well in winter as it does in the summer
This recipe is a wonderful way to ring the changes from the ubiquitous plum crumble in late summer when plums are at their peak. Serve this with cream or ice cream for real indulgence.
Dieters sometimes feel they draw the short straw when out at barbecues - but this gorgeous recipe has a secret ingredient that makes it low-fat and adds succulence to the chicken!
This is a very quick and easy loaf, but with lots of varying textures. And don't worry if the sunflower seeds turn green during baking – it actually looks very attractive.
This is a classic English version of a fruit cobbler, but speeded up with the aid of a food processor – which makes it one of the fastest baked fruit desserts imaginable.
Cheese scones can be a bit bland, but here Delia has used tangy Cheshire cheese and peppery chives to add bite and colour. Give them a try - they're perfect for tea!
This has a wonderful crust when eaten fresh but the next day it stays beautifully moist and makes excellent toast.