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Hi. Baked vanilla cheesecake with caramel sauce worked like a dream but I am wondering about what would happen if I took it out of the oven to cool down. My oven is electric and it was cooling off in there for hours. I don't think it could have turned out any better really or rather I was very pleased with it!
but I am curious as to what would happen if it cooled down out of the oven or if it cooled off in a gas oven would it take so long to cool down and what would be the effect on the cake. Is it still cooking ? Many thanks
I'm hoping to prepare the recipe for MERINGUES WITH VANILLA MASCARPONE CREAM AND LEMON CURD fairly soon for a function but the recipe leaves out one vital piece of information, it gives absolutely NO clue as to the yield from the recipe. Can I expect to have 4 or 6 or 8 or even 12 meringues from the recipe? I realize to some degree its based on how large each is made but usually with a recipe there is a standard size something should be made which helps give at least a ballpark amount of how many one should have at the end.
I want to make Delia’s rich fruit cake. I have the link that shows the ingrediants at different sizes but it stops at an 11 inch tin and I need to make it in a 12 inch. Can you therefore please give me the ingredients amounts for a round 12 inch tin. I would like to make it this Saturday, 9th June so I be really grateful if you could come back to me before then
Many many years ago when Delia was writing recipes for the Evening Standard I cut out and used her recipe for courgette and tomato soup. I lost the piece of paper some years ago and have never been able to find it again. Any chance that it might be filed away somewhere in the archive?. The soup was delicious.