I have for several years made Delia’s quick Christmas cake it always tastes good and everyone compliments me on it. However, the cake quite often sinks in the middle - the one I have just taken out of the oven has about a 50 mm section in the middle that has sunk about 25 mm am I doing something obviously wrong. I don’t think that I do anything differently to get a cake that doesn’t sink - but of course I must be. Can you help please?
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Late I know for baking Christmas cake ....I am ordering fruit from Country products ,please advise which sultanas to use. Thank you.
I have just spent the morning making delia’s Classic Christmas cake from the Christmas book and have realised that I used self raising flour by mistake. I have put it in the oven and am anxiousness awaiting the result. Any views on likely outcome? My husband has suggested I make another one! All the family love this Christmas cake which I make every year. Look forward to hearing from you. Thanks Amy
I have cooked Cheese and Parsnip Roulade with Sage and Onion Stuffing for Christmas for many years as I have found no better Christmas vegetarian recipe. Is it possible to use gluten free flour in it as a family member has recently been diagnosed with Coeliac Disease? Thank you.
With the bounty of brilliant chestnuts this year, how can I prepare my own for the likes of BRAISED VENISON WITH BACON, CHESTNUTS AND WILD MUSHROOMS IN A RICH MADEIRA SAUCE.
Thankyou in advance
I have made my Delia Christmas cake and I always make my own marzipan. I usually use fondant icing but this year I want to use royal icing.
My question is how soon after putting my marzipan on can I then apply my royal icing?