Hi Lindsey, I've just made Delia's Christmas Pudding Ice Cream, as a trial run for Christmas. It's totally delicious (of course!) but....I couldn't describe it as coming soft out of the freezer. In fact, it was pretty rock hard for about 10 minutes. As I'm going to make it again for Christmas dinner - where did I go wrong.....and have you any suggestions to make it softer please?
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I've been using Delia's recipes for years but have just got a new Neff circotherm oven. Can you give me any advice on oven temperatures particularly for Delia's Christmas cake and roast turkey?
I note Delia freezes her sausage rolls after cooking. Have you or she anything to say on freezing before cooking and just popping them into the oven when needed. I use puff pastry rather than flakey pastry
Do you have any suggestions to replace the Angostura Bitters in the Creole Cake Please?
I always make Delia's fabulous Christmas pudding and this year plan to make in usual way by steaming but I wondered if it's possible to reheat it on Christmas Day in my slow cooker and save valuable hob space. Can you advise on timing and setting please.
Many thanks, Mel
Hi Lindsay, if wanted to make delia's classic Christmas cake and mincemeat on the same day would they both be ok to cook at the same temperature? I notice the cake cooks at 140 and the mincemeat at 110. This is the first year I've made mincemeat so I'm a little unsure.