I am wanting to make the spicy bread pudding with Brady cream. Recipe says I need baking dish 15.5cm x 20cm. Any ideas where I can get a baking dish this size please
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)
Pepper-crusted Monkfish p 55 - Winter Collection. Good morning Lindsey. You've sorted me out beautifully with my dessert to go with the above but I've not hit a problem. I can't source monkfish anywhere in my town. Waitrose only have it occasionally and M&S is too small to stock etc. I've got all the ingredients for the salsa and wondered if I could sub a different fish or do the recipe on p 54 Roasted Fish Topped with Sun-Dried Tomato Tapenade.
Delia's Crème Brulee. Lindsey I have 21 questions on this:
I notice Delia has 2 types of Crème Brulee - one made with an egg custard and one made with just cream. I am making Pepper-crusted Monkfish for a late night meal and wondered if a CB would be a suitable dessert and which method would you recommend.
No question but just to say that this is the first time I've made the Seville orange marmalade and it is sublime. Living in Sri Lanka for the last 20yrs I've used this same recipe using marmalade oranges that were available there which was very good indeed but it does not beat the Seville orange. Thanks Delia..you are still my 'Go To' cookery expert.
I am doing two cakes for a christening one fruit and one sponge
both are to be covered with Marzipan and Fondant which is
no problem have made tons of sponge celebration cakes that are needed day or two but only crumbed and fondants so easy the date that is needed for these are
18th Feb collected 16th Feb I was thinking for the sponge 12th or 13th bake cover 14th would the cake stay fresh that far ahead and finished
The fruit has been baked and will decorate as I do Christmas cake.
I make Traditional Seville Marmalade every year with organic Seville oranges from a well known supermarket (according to the website they are always grown by the same farmer in Seville). This year the oranges didn’t look like Sevilles -they were uniformly bigger & the skins were fairly smooth, definitely not ‘knobbly’ like they usually are. I note that Delia says ‘the rougher the skins the better’. Having now made the marmalade, it tastes sweeter than usual & is slightly missing the sharp, tangy edge of a good bitter marmalade.