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last year I made Delia's last minute Christmas cake which was a huge success with everyone - delicious!
THis year, determined to be more organised, I have made the iClassic Christmas cake. I have already it 'fed' it twice and planned to do so again at the end of this month. But I am not sure if I can then call a halt, lest it need to be accompanied by a warning 'Don't eat cake and drive!' Or just become too sodden. What would you recommend?
I am making Delia’s Ultimate Carrot Cake. I can’t buy SR wholemeal flour so I googled to find out how much baking powder to add to 200g wholemeal flour to make it SR. I got so many different answers I am very confused. Can you advise how many teaspoons of baking powder I should add, including whether they should be flat or heaped?
I made Delia's homemade mincemeat on the weekend. The recipe called for paraffin wax on top - which I added. It has cooled and has spread into ~1" of the mincemeat. It will no doubt preserve the mincemeat but it does mean I'll lose all of that when I open the jar. Any comments or suggestions?
The mincemeat is terrific - great recipe!