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)
Please can you give me Delia’s recipe for a 15” Rich Fruit Cake. Also how long would this need to be cooked and at what temperature? . I have looked at the recipe conversion table and this only goes up to 11”.
I’ve released and watched your guide on how to make caramel (which was very helpful By the way). I’m just curious as to the purpose behind adding the water at the end? I always thought that when making caramel, water was always the main culprit for ending up with a gritty/crystallized sauce...?
Paul Hollywood states that the salt and yeast should not touch when making bread as the salt will kill the yeast yet Delia's easy white loaf mixes the salt and yeast into the flour all together before adding the water so how is the yeast not inhibited.