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Questions

Perfect Parkin

Asked on 30 Mar 2020 by Sean Hale

Hello, I'm making the Yorkshire parkin recipe from Delia's trusted old Complete Cookery Course, which I've been using since the 1970s, but never made this recipe before. She gives the option of using a mix of golden syrup and treacle, but states that dark golden syrup is better. What is that? As I'm in the USA, and the standard Lyles is very expensive here, I make my own. Would the dark version be the same recipe with dark brown sugar? I don't want to try it and waste loads of sugar if this is wrong!
many thanks,
Sean

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Coffee cake query!

Asked on 30 Mar 2020 by Pauline

I am sure that Delia's cake of the week (2 weeks ago) a coffee & walnut cake showed the wrong weight of ingredients. It asked for 115g of flour, butter & sugar. When baked in the proper sized tins they turned out like frisbees they were so flat. I then checked Delia's How To Cook Book One
there the same cake asked for 175g of the above ingredients.
I am a good baker & I have used Delia's recipes many times & I've never had such a bad result before. I made this cake for Mother's Day & it was so flat that I put it down the waste disposal.

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Smaller eggs and alternative filling!

Asked on 30 Mar 2020 by Pastille

1. Austrian Coffee & Walnut cake (as for most cake recipes) ask for large eggs, which I often, as now, don’t have/can’t get. Could I use 4 smallish eggs, or 3 and a half?
2. Nor do I have fromage frais, or yoghurt or Creme fraiche? Could I increase Mascarpone, or use double cream with lemon? Or just wait for next online delivery slot

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Looking for Easter Simnal Cake

Asked on 30 Mar 2020 by Paul

Hi - I need help finding Delia's recipe for Simnel cake with mincemeat and marzipan chunks which seems to be hidden or deleted now.

Tried, tested and never actually written it down! Gutted that my bookmark no longer works. Does anyone have it?

Paul

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Coffee and Walnut Sponge - What am I doing wrong?

Asked on 30 Mar 2020 by Deli

Hi made the coffee and walnut sponge but they were like pancakes, texture was not dry but not light like a sponge more dense, what am I doing wrong. PS I have never made a sponge with this method before, please help

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About Gluten Free Tea Loaf

Asked on 28 Mar 2020 by Lindsay Forrest

Hi Lindsey
I have just made the Very Fruity Irish Tea Loaf. It tastes lovely, however, it didn't rise at all. Would it be because I used gf flour and it is a different method to ordinary cakes which usually rise well?
Many thanks
Lindsay

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