I've been reading about loaf tins. I don't have a Delia loaf tin but in the article it states her loaf tin is the same as a 2lb traditional loaf tin but that a 2lb long loaf tin is not suitable for her loaf cakes. I have a 2lb loaf tin. How can I tell what type it is?
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)
I add 100g melted butter to 250g digestive biscuits and always press down firmly into cake tin but it turns out very crumbly. Where am I going wrong. it used to work in the past.
Next week I have to collect my Great Grandson from the airport about an hour's drive. This boy is mad for jacket potato which I'd really like to serve him that evening. The problem is I can't start the cooking before I leave because an hour down and an hour back plus the best part of an hour before he'll emerge after landing, so say three hours.
I want to make the Merginues with Passion Fruit (Petits Monts Blancs) but we cannot get fromage frais where I live. Can I use creme fraiche with the Mascapone instead? Many thanks.
I plan to put royal icing on Delia's classic Xmas cake this year for a change.. Once iced, do I store it in an airtight tin or cake box?
Hi there, I've made the warm Roquefort cheesecake many times in the past and have sourced the medium fat curd cheese from the deli counter of a well known supermarket. I've decided to make it again this weekend for guests but can only seem to find low fat curd cheese. Is there an alternative I could use? Thanks in anticipation!