Sugars and syrups
These are made from pure unrefined sugar cane, which means that the colour and flavour naturally present in the sugar cane has not been refined out to make the sugar pure white. The most recent addition to this range is unrefined icing sugar. I love its flavour and pale-caramel colour when made into icing, and so would now not use white.
A very British favourite, something that should always be available for sauces, puddings, butterscotch, sticky toffee sauce, treacle puddings or spread thickly on home-made bread with a generous amount of butter.
This is the dark-ebony syrup that’s left over after sugar has been refined – in unrefined sugars the molasses is included in different degrees. It’s very concentrated, so only a little is needed. When I first started cooking, you could buy dark (as opposed to golden) syrup. Now it’s no longer available, but a little molasses added to golden syrup gives the same effect. One important point though: now that molasses is widely available, always use it in place of black treacle in recipes – more expensive, but lots more rich, luscious flavour.
In just 20 minutes you can have this mouthwatering fish dish on the table. Serve it with steamed Juliette or Anya potatoes.
This is a bread-and-butter pudding really, made with the addition of apples - useful if you have windfalls or a glut in the fruit bowl! A cheap and easy pud that proves you don't have to spend a fortune to eat well.
Lovely Christmas flavours here - although this would be good throughout the winter: port, ginger, citrus fruit, cloves… and a jar of Cumberland sauce cleverly jazzed up by Delia into something really special.
This recipe looks so impressive that your guests will think you've spent all day in the kitchen. Little do they know that this is a quick and easy recipe that you can make in advance, then just sit back and wait for the compliments!
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.