I couldn’t just invent a recipe out of thin air so turned to DeliaSmith. I adore the flavours of rich almonds, so it seemed fitting to include amaretto in the recipe instead of Delia’s suggestion of brandy
these lemon flavoured biscuits are made with a spread of a mixture of cream, rolled oats and lemon curd, which gives a rich, chewy topping when baked – a lovely contrast to the crisp shortbread
DeliaSmith says to use strong flour, but you can use your normal just as well. Richer and more filling than cupcakes but with less fuss, muffins are a big hit in our house
I've always used DeliaSmith's Christmas cake recipe and just used GF flour instead. Previously, I've followed DeliaSmith's mincemeat recipe that involved slow cooking the mincemeat
in her book DeliaSmith's Winter Collection, the complete name of this recipe continues. I would describe this as a sophisticated dessert, not one for the children because of the alcohol and because it's rich, but for adults, it's fabulous and wins hands down as a festive finale to a special meal
An idle flick through my mountains of cookbooks shows Mary Berry soaks her fruit for a mammoth three days, DeliaSmith overnight and Nigel Slater a paltry four hours
But if you’d like to make your own icing, I can recommend DeliaSmith’s recipe. I made it last year and, even though I’m not generally the biggest fan of richfruitcakes, I thought it was absolutely delicious and so it has to be made again
