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Please tell where I can get the 7 inch sandwich tins for Delia’s recipe cake book .
I haven’t got a steamer. Is it ok in a large saucepan if I stand it on a saucer and keep an eye on the level of water?
I make the Dundee cake from Delia’s first Christmas cookery book each year and in that recipe, she suggests feeding it with whiskey both after it is made and then again before eating whilst wrapping it up and keeping in an airtight tin. This suggests it can be made some weeks before Christmas. I have noticed though on the online version of the same recipe, the advice is different and it says it use quite quickly after having made it. I’m confused now by the different advice. Can you clarify this please.
I have the scaling up chart for rich fruit cake/Christmas cake, is there one for Christmas puddings?
When cooking the duck rillettes, should the saucepan be covered or uncovered for the 2 hours of simmering? Most of the duck is not covered by the liquid? Thanks