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I have two questions to ask you please. I have just made the preserved ginger cake. The first question is when it comes out of the oven and is cooling on a rack do I cover it with a clean tea towel. The next question is once it is iced how long does it stay out drying before I put it in a tin.
I'm interested in making the steamed treacle sponge pudding.
The recipe serves 6-8 and is made in a 2 pint pudding basin.
Can you tell me how to scale up the recipe to serve more people when made in a 3.5 pint (1.75 litre) basin?
Hello Lindsey. I’ve just made Delia’s Marmalade muffins, I followed the instructions to the letter but found they rose nicely in the oven for the first 8 minutes or so but gradually as time went on the top centres started to dip. I didn’t open the oven at any stage during cooking and only observed through the glass door. At 25 minutes I removed from the oven and found the tops were slightly overdone but the centre of each muffin very moist as if the cake hadn’t cooked properly ie they’d gone sad. I have an electric fan oven so set the temperature for 180°C.