If you want to give your cake that five-star flavour, then go for whole candied peel and look for the bright, glistening signs of the new season's crop. You'll find it has a great deal more flavour than ready-cut peel.
No matter how good the original quality of the ready-chopped peel, it invariably seems to lose something in the chopping. Cutting it yourself is extra work, I know, but if you have a really sharp knife (or kitchen scissors) and something good on the radio it really is worth the effort (and you need only cut the peel as you need it).
It will keep almost indefinitely in a screw-top jar, so it's worth buying in a stock of it when it's readily available at Christmas time. If at other times it is not found at your local supermarket, you will probably be able to get some at a specialist food shop or delicatessen, but you'd better discard any you have had for as long as a year.
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.
For 40 years, the nation has been making this pudding, which tastes even better if you prepare it a few weeks before Christmas then leave it in a cool place to mature. Delia has also given instructions to make this gluten-free.