Any unopened jars can be stored in a cool, dark cupboard, it keeps for more than 3 years! See Delia's recipe for Home-made ...

Each year Lindsey receives many questions from our lovely members, often the same subjects come up year after year. So we ...

The golden syrup, ground ginger and mixed spice all give a wonderful, depth to the flavour - just right for a chilly evening.

Hello Linsey. I'm going to make the Sausages with Puy Lentils, but would like to check if can these be frozen please? Many ...

Hiya Not sure if this is an obvious question or not...but Christmas Chutney - if I wanted to make double the quantity, do I ...

Hi Lindsey I have been cooking Delia’s classic Christmas cake for many years and it’s a family favourite. Unfortunately, ...

Are the amaretti biscuits in the chocolate amaretti cake the soft or hard ones? Thank you ...

I usually make Delia’s traditional Christmas pudding but now have a Gaggenau steam oven so would I cook @ 100C with 100% humidity for the same time or less?

to date! However I’m using the Masterclass carbon steel steamer. Will this still require an 8 hour steam time or should I reduce the time? To celebrate World Pasta Day on 25 October, KitchenAid is ...

Hi, Why are steamed xmas puddings now covered with foil, rather than using a cotton cloth? Why does the foil and paper have to be changed after steaming. My mother used to cover the basin with ...

Hello Lindsey. What’s the best time to make the Creole Christmas cake please? I’ve decided to take the plunge this year! Thanks, Tricia.

As a guide we ‘feed’ an 8 inch cake with 2 - 3 teaspoons about 6 times so between 60 and 100mls in all. I would plan for the last ‘feed’ on the day that you decorate the cake.