Delias bakewell tart recipe12/30/2023 ![]() Ideally use a square or oblong tray to make cutting into regular pieces easy.ģ. The one I use is 12 x 9 x 2 inches (aprox 31 x 23 x 5 cm) but the exact size is not crucial as long as the container is big enough for the mixture. Line an oblong baking tray with baking parchment. (This double size recipe makes around 12 pieces)ġlb/450g breadcrumbs (can be white or brown)Ħozs/150g soft brown sugar (use demerara or white if not available)ġ2ozs/350g dried mixed fruit (currants, raisins, sultanas, candied peel)Ģ. Other dried fruits could be part substituted as well: dates, figs, glace ginger, apricots would all be good for a change. Delia writes: ‘This is a lovely spicy cross between a cake and a pudding – perfect for using left-over bread.’ Since I added this recipe I have discovered that another friend makes the same version, substituting glace cherries for some of the dried mixed fruit. ![]() I have made just a few minor changes to the original recipe. The original recipe comes from Delia Smith’s Complete Cookery Course (the final section, on using up leftovers). ![]() It is so popular in our house I always make a double quantity as a single is never enough – and it is great for packed lunches! It is a simple recipe for a child or novice cook. Two of these containers give me enough for a double batch of this spicy, fruity family favourite recipe and I have made it on many occasions. (These come in several sizes and the deep ones I have hold about 8ozs each.) The original recipe suggests not using the crusts, but I always do. I freeze breadcrumbs regularly, using up loaf ends, storing them in plastic ‘take-away’ type containers. ![]()
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