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These make delicious party snacks and go well with chutney recipes. They can be frozen before cooking and then glazed and cooked from frozen for about 30-35 minutes.
This is without doubt the easiest apple pie in the world. No special pie tins needed, no lids to be cut and fitted, no tiresome fluting of edges. It's also a beginner's dream because, somehow, the more haphazard the whole thing looks, the better.
Once on a holiday in New England, I found it very hard to order any dessert other than pecan pie. Since then I have loved to try out all the different variations of this classic - and this one here achieves, I feel, just the right degree of moist sti
For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed.
A less frugal version of this can be made for a special occasion by substituting 1/2 pint (275ml) cream for the milk.
This has a lovely Mediterranean flavour and tastes very good eaten out of doors on a hot summer's day.
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
This is unashamedly rich and luscious. Firstly, coffee and walnuts have a great affinity; secondly, so do coffee and creaminess; and thirdly, because the cake is soaked in coffee syrup, it's also meltingly moist.
Hard though it is to believe, you could actually make this cake in the morning and serve it for afternoon tea on Christmas Day, so if you haven't been organised enough, this could be your answer!
This is a very simple family cake, with a very good flavour, baked in a roasting tin and served cut into squares.
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