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I am making Delia’s Classic Christmas cake but want to cook it in 2 - 2lb. Loaf tins. Can you advise me as to how long they should cook and at what temperature. I do have Silverwood loaf tins also if you think they would be better.
Hello Lindsey. For more years than I care to remember I have been making Delia’s traditional Christmas pudding and following strict rules regarding steaming- 8 hours + 2 hours on the day.
This year I intend to split the mixture into two basins and wanted to know if, following the modern trend, it is possible to reheat the puddings using a microwave, and if so, how long for?
Thank you for your help.
For many years I have made the Creole Cake for Christmas. This year I need to make a vegan version, by replacing the butter and eggs. Should I use vegetable oil instead of butter, or use a vegan ‘butter’? Also, would it be better to use commercial egg replacer or something like flaxseed, both of which are mixed with water to provide the liquid volume of the eggs they replace? I really don’t want to give up on this cake as it is my absolute favourite and always a winner with family and friends.
I previously asked if Delia's chocolate bread and butter pudding could be frozen. I didn't make it clear that would be uncooked, having being in fridge for recommended 24-48 hrs, then frozen. Does this affect your answer that 'wouldn't make it and freeze for guests'? Thanks so much for your help.
September has arrived which means the new autumn season is upon us! Take stock of your kitchen equipment this month as we introduce you to the Samurai collection of knives from Stellar cookware - Yanagiba, Debra, Usuba and Santoku plus the newest arrival, the essential Bread knife.