Hi Lindsey. I am just looking at the ingredients for the Traditional Christmas Pudding ingredients. Can vegetable suet be successfully substituted for beef suet? Also it states whole almonds but the recipe does not mention chopping them. Are they to be put in whole? Thanks, Sandra
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As the 'Celery Soup with Cashel Blue Cheese' is featured in the 'Christmas on Ice' section - I am hoping this means it is freezable?
I have just made 2 x of delias christmas puddings and have a small amount left over which fits a 0.4l basin. How long should i steam this for please - still the 8 hours or less?
Hi Lindsey, I'm thinking of making Delia's irresistible Christmas trifle (for the umpteenth Christmas!) for my family as it's unbeatable. This year though I'd like to ring the changes in presentation by serving it freestanding, held together within a "wall" of upright sponge fingers and made in a springform cake tin which I would release at the last moment - thoroughly chilled. Do you think this would be capable of sticking together like a cake....or should I stick to a decorative glass dish? I suppose one answer is to do a test run, ha ha....but you might be able to save me the effort!
How long should I let marzipan out before royal icing Christmas cake?
Also, how far in advance should I ice it to be dry by Christmas Day?
How can I adjust the traditional Christmas pudding recipe to use in the Silverwood 2pt (1 litre) ball mould?
Alternatively, using the recipe as it appears in the book how can I put the appropriate amount in the mould?