For recipes asking for it, we have discovered a supplier who will provide everything you need with superb quality, as well as candied peel, they also supply pinhead currants, which are smaller and contain fewer seeds, Lexia raisins which are made from dried Muscat grapes,and many others.
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Stollen fits the bill in so many different ways... Warm through to serve at breakfast, toasts well if not eaten when its fresh and it freezes beautifully.
Self-explanatory, I think. You didn’t have time, you don’t want the factory version, so this one made simply with a jar of mincemeat will make a really speedy but excellent alternative.
Delia's mincemeat is, as you'd expect, totally brilliant. So make up some batches of this lovely mincemeat - you won't believe how easy it is and it puts anything you can buy well and truly in the shade!
Originally from the Caribbean, it does involve quite a lot of booze and a week’s pre-soaking...
Born out of frugality (using up stale bread) this lovely pudding has, quite rightly, pushed itself to the top of the list when it comes to family favourites - and Delia's version is particuarly good.
Bread-and-butter pudding is one of the highlights of traditional cooking - and gives the family a cheap and filling finale to a meal. This version simply jazzes up an old favourite.
These are so good we reckon you won't want to restrict them to Easter eating: moreishly spicy, packed with dried fruit and with a freshness, softness and flavour that puts bought hot cross buns in the shade every time.
For any special occasion, give this traditional classic pud a luxurious twist with the addition of whisky-soaked raisins.
Light and full of Christmas flavour, this steamed panettone pudding will go down a treat after the turkey on Christmas Day! Serve it with an alcoholic citrus sauce for a festive finale to remember...
These ingredients are pre-soaked for seven days to then make Prune and Armagnac Creole Cake