Master the art of the sponge cake and you're away! Delia offers masses of wonderful cakes from easy, quick and cheap options right up to celebration cakes with a difference and none of them too difficult to make either!
I have fond memories of my friend Molly Owen, who gave me this recipe. On paper it may sound a bit unlikely, but just you wait.
Plain, meaning without added fruit, but light, airy and just the right amount of crusty surface makes these scones the perfect backdrop to preserves and clotted cream.
These don’t need clotted cream and preserves – just serve them fresh and warm from the oven with a serious amount of really good butter.
In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it’s much easier.
A bit of a plain Jane, you might think. But we still all love it. There are times when a piece of really good plain cake is all you want. In this case I would choose to serve it with a glass of chilled Madeira wine.
OK. It is an old-fashioned, very English kind of cake, and yes the cherries sometimes sink but believe me there are many people who are still very attached to it. If you’re one of these, we have found the old-fashioned creaming-block-butter method works
No changes here on these almost classic biscuits, but now you could replace the raisins with dried sour cherries or dried cranberries to ring the changes.
This would be my choice for autumn when there are lots of lovely ripe pears around. We like to eat it served in slices with pools of Jersey pouring cream.
A traditional English pudding, and a perfect partner is Delia's recipe for Proper Custard, see related recipe below
Delia's Silver Angel Icing will add a stunning finish to any of her Christmas cake recipes
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com