Some wonderful recipes have crossed the Atlantic: Delia's versions of burgers, key lime pie, meatloaf and chef's salad are real culinary highlights.
I have been a huge fan of maple syrup ever since I went to Canada to see how it was produced. It has a unique flavour, which seems to have a real affinity with pecan nuts. And using the syrup to caramelise them gives a lovely crunchy texture.
There is a distinct affinity between walnuts and maple syrup, and this light cheesecake marries the flavours beautifully. In order to increase the maple flavour the syrup here is reduced and thickened. The same process is used to make a lovely maple
Crabby and crusty is what a true crab cake should be, and this one hits the spot perfectly.
It’s the hidden ingredient that’s the surprise. Mashed potato, often used in potato scones but even better in these small cakes – giving them a soft moist texture.
Any of our muffin recipes can be adapted to any fruit, and blueberries have always been popular, so in this recipe I decided, instead of making muffins, I’d use the mixture to make a cake, which has turned out to be a real winner!
Imagine a cold, dark wintery morning, and you’d like to serve someone something really special for breakfast. Perhaps a birthday treat? Then look no further.
It’s not easy to buy damsons, but it’s worth searching in farm shops and markets at the end of August. However, if they’re not forthcoming, you can still make these with chopped dark plums.
Brownies need introducing to those who have not yet made them. Yes, they are cakes but not in the conventional sense.
What’s good about changing seasons is looking forward to gooseberries, which only come once a year. They can of course be frozen but they’re never quite as good, so once a year make these glorious and very special muffins.
I have made many cheesecakes over the years but this one is my current favourite. Part of its charm is that it’s a little bit wobbly at the end of the cooking time and goes on firming up as it cools and chills.
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