Crumble, tart, ravioli and, of course, mince pies: just a few ways in which Delia makes the most of mincemeat. And for the ultimate flavour, why not make it yourself?
This is a beautiful bite-sized version of mince pies, and I think not as fiddly. If you don't have a pastry wheel you can forgo the frilly edge and use a sharp knife to cut the pastry.
Don't let the word souffle put you off - these are very easy to make and can even be reheated or frozen! Serve them with Chilled Rum Sabayon for the finishing touch...
One of Delia's favourite Christmas desserts! But don't panic - unlike some souffles these won't fall flat and will elicit murmurs of appreciation as you serve them.
For Delia, this family recipe - made by both her grandmother and mother - brings back happy memories of freshly baked trays of mince pies on Christmas Eve.
Home-made mincemeat is dead simple to make and this recipe is particularly succulent and moist, as the suet slowly melts to coat the fruits, sealing in moisture and flavour.
This is both lighter than the traditional kind and so much faster to make if you’re short of time – but as with traditional mince pies you’ll need to provide small plates and napkins to catch the crumbs.
This recipe is a lighter take on the Christmas pudding theme. You can make them a few hours ahead, and re-heat in a medium oven for about five minutes before serving.
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.
These are a good alternative to mince pies made with pastry for those who (a) don't want to make pastry or (b) are wholefood-minded. They are very speedy to make and taste wonderful.
Return to Homepage
Have you looked at the Delia Online Cookery School