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?
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.
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.
Would you believe it? All you do is use a jar of quality mincemeat, plus a few extras and you can rustle up a last-minute Christmas pud in no time at all.
Not everyone loves the traditional rich plum pudding, so if you're after something lighter for your festive finale, look no further than this wonderfully light pud that won't leave you feeling too full!
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.
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