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)
Please can you help with some advice for a wedding cake I am making for my son?
I have just made a 10" round 4" deep fruit cake using Delia's Rich Fruit cake recipe and scaling up the ingredients. I lined the tin with double greaseproof paper, bottom and sides, put one round of foil (shiny side down) on the bottom & wrapped the whole tin in double newspaper collar.
What happens if I reduce the sugar in a cake recipe.
I am baking for some small children (2 x 2 + 1 x 5) but I find the sugar content far too sweet, could I reduce it by half and if so what will happen to the cake?
I'm having difficulty using old receipes with a new fan oven and not sure as Deliah's reieipes don't appear to mention whether the temperatures are for a fan oven? Particularly looking at meringues and would like to follow an old favourite hazelnut meringue roulade receipe as I found if I followed it to the "t" it would be perfect, can you please help?
The summer season for outdoor theatre has arrived and we're thrilled to be working with Regent's Park Open Air Theatre once again to bring you the chance to win one of two family packages to see Peter Pan.