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This recipe was requested via e-mail by Jamie Sherwin. I love having your Cooks' Questions requests, as I haven't made one of these cakes for years and I've forgotten how good it is. Don't forget to start the night before you want it though.
This is a lovely sticky sauce – just made for bananas, especially if you serve it hot, poured over bananas and ice-cream.
Thin discs of pastry - galettes - are a cook's blank canvas for all sorts of savoury and sweet treats. Here Delia combines apricots and amaretto to mouthwatering effect.
My thanks to Alain Benech, our very French chef at the football club, whom I persuaded to part with his delicious recipe for you all to make. Whenever it goes on the menu, it’s very popular and always sells out.
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...
Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.
This sponge cake could also be made in a 7 inch (18 cm) tin (just use two eggs and 4 oz/115 g each of flour, sugar and butter). It can then be filled with jam and cream. And while the soft fruits of summer, when they're available, are perfect for fil
So easy and loved by everyone who eats it: isn't it time to revisit this classic French dessert?
This is really toffee apples served as a dessert and, while they are pretty child-friendly, we know they'll go down a storm with adults too!
Instead of the usual apple pie, why not ring the changes on a cold day with the sumptous steamed pud? Perfect for the depths of winter, it also fits the bill on a cold autumn day when apples are at their best.
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