Yes, this is the one where the nation ran out of liquid glucose, because of (it has to be admitted) the power of television. It has been much copied over the years, but the original is still the best and...
When you look at these you'll probably think 'I can't be bothered', but they are unbelievably easy to make and are the most elegant biscuits to serve with fruit fools and ice creams.
When we first put this on the menu at Delia's City Brasserie at the football club, it was one of the fastest-selling desserts ever. Please don't worry about rolling it up - if it cracks, it's quite normal....
If you want different recipes for the celebrations, this is one of them - a traditional Christmas log with two very special fillings: a chocolate mousse and prunes with Armagnac.
This is very light, fresh and lemony, with a lovely squidgy centre. If you have only one baking tin of the right size, you can make and bake one base at a time, by mixing half the base ingredients at a...
The optimum word here is 'fresh'. If you've ever suffered cakes made with dry, dull desiccated coconut, let me transport you to a different world. Fresh coconut (you'll only need one) is very moist and...
The magic word 'banoffee' does not, as you might have thought, have exotic origins: it is simply an amalgam of banana and toffee. But it is magic nonetheless - the combination of bananas, cream and toffee...