This is a classic English version of a fruit cobbler, but speeded up with the aid of a food processor - which makes it one of the fastest baked fruit desserts imaginable.
This sponge cake uses Delia's all-in-one method.
Here is how to make a brûlée and, more importantly, how to get as much of that lovely thin caramelised crust as possible. This has always been a bit tricky because domestic grills vary so much and, if...
When it's blackberry time, we are overloaded with Bramley apples in the garden, and here is the quickest homemade tart in the world. It could of course be made even more quickly if you used bought pastry...
This combination of fresh, ripe peaches, and the luscious flavour of Marsala wine make a supremely good summer dessert that has the added advantage of being made well in advance. Mascarpone cream cheese...
Since I've been writing recipes, this is one I've found to be most popular with everyone who makes it.
This is not a jelly that will keep for long - perhaps only a month - but if you've been for a long walk in the autumn and returned with a harvest of brambles from the hedgerows, this recipe is so easy...
There are chutneys and chutneys, but this one is simply the best of all. It is something I couldn't live without, having it permanently on my shelf. I love it with cold cuts, with cheese, but best of all,...
One of my own favourite Scottish desserts. In The Summer Collection we made Caledonian ice cream with caramelised oatmeal and now we've discovered it works really well with Cranachan. We find that frozen...
I now find that lusciously thick genuine Greek yoghurt makes the best fruit fool of all, as it allows the full flavour of the fruit to dominate. If you're serving this to someone who doesn't like yoghurt,...
This is best of all made with wild brambles, which seem to have twice as much flavour as the cultivated kind. If you want a larger pie to serve eight people, use a 3 pint (1.75 litre) pie dish and a pie...