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

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?

Hello, A light Christmas cake doesn’t mature like a rich fruit cake but as the proportion of fruit is still quite high it does keep longer than something like a cherry or Dundee cake. We usually eat ...

If you can work the oracle with this one Lindsey, I would be one very happy bunny. At the same event (my husband's post internment) I have a very young guest (19 months old) and I wondered if you have ...

Good morning I am cooking, 15th year now, Delias Christmas Pudding, it’s the best recipe still to date! However I’m using the Masterclass carbon steel steamer. Will this still require an 8 hour steam ...

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.

Our cake this week is a great autumn cake, and it ticks so many boxes.