I love Delias light glacé fruit cake from original Xmas book but how long will it keep before using ?
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I would like to know if it is possible to reduce the amount of sugar in cake recipeM and still get good results. Sugar content
M seems so high, especially taking into account the sweetness in dried fruit as used in a Christmas cake.
If I should reduce what are the likely consequences?
I still have a few untouched jars of Delia's homemade Christmas mincemeat from 4 years ago, would it still be good to use?
I found my classic Christmas cake from 2 years ago wrapped up in greaseproof paper and foil in a forgotten tin yesterday. :o It is un--iced.
It seems to be in perfect condition with no mould and it smells amazingly rich and spiced.
Do you think it would be alright to eat?
Hello, my questions is about freezing - can Duck Liver Pate with Armagnac and Hot Smoked Salmon Pie be frozen? Should/can the pie be cooked prior to freezing?
Thank you in advance.
While cookbooks may be old hat, I've been using One is Fun for 20-odd years
One of my favourites is the linguine allo vongole which requires tinned clams.
John West have now discontinued their Clams in Brine and I am at a loss
Can you recommend an alternative