

Q&A's? We are here to help. We being Delia and Lindsey. We work closely together and can answer any queries you have relating to Delia's recipes and our online Cookery School. Why not ask a question right now? What we can't do though, is answer questions about other recipes. (For general website queries or technical questions please click here)
Hi
I want to make Delia’s ginger snap biscuits. I am in Greece and no golden syrup only maple syrup available . Can I use this as a substitute please.
Hi Lindsey,
What i the jam usually used with Mock cream by bakers i have heard it's something like Marmur Jam is that correct and whats the best recipe for Mock cream..?
Hello Lindsey. I would love to make today's recipe (Apple, Prune & Armagnac Clafoutis) but our house is an alcohol free zone. Can I make with a non-alcohol substitute?
Thanks.
Eileen
My conventional oven has various options for where heat comes from - top, bottom, or both. I usually use my fan oven but want to try the conventional one but which heat source option do I choose? I’m baking our favourite maple and pecan sponge from Delia’s cake book if that makes any difference
Hi there
Can I leave out the double cream in Delia's Thick lemon tart recipe? Also how many does it serve?
Many thanks
Cynthia
I am making this a couple of days ahead. Is it best to use dried lasagne or fresh for this if made ahead and chilled? Thanks
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