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)
Hi. I'm never very sure about oven temperatures and whether they're fan or not. I want to make Delia's Ultimate Carrot Cake, where the temperature is just given as 170C. Is this a fan or conventional oven temperature? Many thanks.
Autumn Lamb braised in Beaujolais. I want to half this recipe as have half leg of lamb 1.174kg and use half quantity of vegetables and wine. Please can you advise on how to scale down and calculate cooking times. Many thanks
When I made the royal icing recipe, it looked nice and glossy, spread on the cake very well. Left it to dry and then later when cutting the icing looked very dry underneath the top crust and fell off the marzipan.
I let the marzipan dry out for a few days before icing, and didn't cut the cake for 5 days - cake stored in cupboard uncovered to dry icing out for 24 hrs and then in a cake tin
Hi Lindsey, I have to make 60 iced cupcakes for a birthday party and was going to use a classic Victoria sponge recipe but I notice that Delia's recipe for cupcakes uses less butter and sugar rather than equal amounts normally used in a Victoria sponge recipe. Is this because these are better proportions for cupcakes?
I enjoy the website very much.
Thanks and I hope this doesn't sound a silly question .... I am a bit nervous about getting it right having been asked to do them for a friend!