Even those who claim not to have a sweet tooth will find it impossible to resist Delia's fabulous sweet offerings, from cakes to ice cream, crumbles to creamy fruit puddings.
Delia's favourite cake and no surprise! The preserved ginger adds intriguing warmth and spice while the lemon icing deftly cuts through any richness, creating what could well be the world's most perfect cake.
Instead of making individual muffins, this recipe makes one large cake (or you could do small ones if you prefer). Although this one is made with apple, you could equally use plums or apricots in the summer.
There's something wintry about these lovely light jellies - the cider, dried fruits and cider syllabub all combine to create a great taste sensation, indulgent enough to serve at a special-occasion dinner.
Those who find a traditional fruit cake too heavy might enjoy Stollen which, although it still contains dried fruit, it altogether lighter. And, of course, the sweet-toothed will love the seam of marzipan running through the middle!
This classic yeasty, fruity tea bread is traditional in Wales. During her Welsh childhood, Delia remembers it being spread with lots of butter at teatime. Easy and cheap to make, it keeps well and is a real treat.
What could be a more classic teatime treat than scones fresh from the oven, served with lashings of clotted cream and intensely flavoured raspberry butter. Baking doesn't get any better than this!
With a royally good taste, queen of puddings is one of those old-fashioned desserts that should find favour in a recession: cheap and easy but no less delicious for it.
This unusual Italian cake freezes really well and makes a nice change from the more obvious teatime offerings: polenta gives the cake a grainy texture while the ricotta and amaretto to add moisture and an alcoholic kick!
Why not freeze these gorgeous little puds for a very special dessert? Your guests will love the wonderful flavours of this real treat.
Chocolate lovers will think they've died and gone to heaven if you serve them this sumptuous souffle. And souffle makers will be pleased to hear that, even if it sinks a little, this dessert will still be fabulous.
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