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Mincemeat, apple, ready-rolled pastry and you're away: what could be easier than this tart, which is perfect at Christmastime, served with custard, cream or brandy butter.
This recipe is a wonderful way to ring the changes from the ubiquitous plum crumble in late summer when plums are at their peak. Serve this with cream or ice cream for real indulgence.
If you've got leftover mincemeat this will cheer up a January Sunday lunch beautifully. A ready-made pastry flan case will also save you time, which we have discovered works really well when frozen first.
Meringue should be wafery crisp on the outside and soft and marshmallowy within.
This recipe is very special. What you get are clouds of very lemony, very light melt in the mouth loveliness.
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.
It is so simple to make proper custard, not only does it taste better than anything ready made it freezes well too.
A traditional English pudding, and a perfect partner is Delia's recipe for Proper Custard, see related recipe below
Because there’s no flour in this it’s unimaginably light and airy, and very lemony, which makes it a very elegant dessert cake.
In a way I'm very glad that the delectable Italian raisin and fruit bread, called Panettone, only comes in to the house at Christmas. I absolutely love it and keep taking sneaky slices.
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