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)
I see something called "baking fat" in magazine recipes and on supermarket shelves. Can you tell me what this is and whether it can be used in Delia's baking recipes, please?
Good morning
How can I make the Hidden Strawberry iced fairy cakes gluten-free?
Look forward to hearing from you
Margaret Rayner
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”.
Many thanks.
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...?
I would like to scale up your delicious madeira cake to a 10inch by 3 inch cake tin for a birthday cake. How do i go about it please? Many thanks. Mariella
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.
Many thanks, Diana
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