Cooks' Questions on Baking

Showing recipes 1 to 10 of 31 in this category:

Q: Do you have an internet address for me where I can buy the loaf tins Delia recommends for baking bread in?
The companies mentioned on your website do not seem to sell them.
Thank you very much

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Q: why do my sponge cakes always sink
after i take them out of the oven
and they do not rise too well

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Q: The subject is the closest i could get to what i want to ask you. I have to do an essay on multi-cultural breads for school, but i don't know what they are!!! could you give me a hand?

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Q: I bought in London last year 2x140g Cream of Tartar that expire September 2002 .
May I know which recipes use this natural
raising agent as I do not want to have to throw it away.

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Q: How do I stop Yorkshire Puddings, particularly if I make 1 large one (say for Toad in the Hole) does it always stick to the dish, even though I use none stick.

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Q: Where can I buy loaf tins like the ones in your bakeware section?

thanks

Henry

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Q: Please please do you have a recipe for those wonderful little Portugese Custard tarts. No offence to Jamie - but I tried his recipe and its just not the same. The pastry in the real ones seems so much lighter.

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Q: Dear Delia

In one of my mothers Delia Smith cookbooks from several years back, there was a lovely recipe for Jeans Gingernuts. Is it possible you could send me the recipe please?
Many thanks

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Q: Irish Oatmeal Soda Bread

Are the quantities given in the recipe correct as the mixture was very wet indeed - far too wet to form a smooth dough! Is it satisfactory to use 'Strong' flour in this recipe?

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Q: I would like to know how to make eccles cakes

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