Monthly Archives: February 2013

The Delia Project (#13): Lemon Surprise Pudding

Lemon Surprise Pudding

As Delia says, the surprise is that “underneath the light sponge topping there’s a delicious pool of lemony sauce”. It would be nice served hot, or cold and always with a scoop of vanilla ice cream.


The Delia Project (#12): Rich Chocolate Mousse

Rich Chocolate Mousse

The best thing about this recipe is that it has only two ingredients. That’s right! Chocolate and eggs. I went for a variation which includes grated orange rind and orange juice, which means it tastes almost identical to a Terry’s Chocolate Orange 🙂

The Delia Project (#11): Red Cabbage and Coriander Salad

Red Cabbage and Coriander Salad

Thankfully around this time of year there is a ton of cabbage. We order our veggies each week from a local farm and in the winter the choice pretty much revolves around cabbages, turnips, potatoes, onions and other root vegetables.

This salad was so good (and there was so much of it) that I ate it for 3 days in a row. It’s that good!

The Delia Project (#10): Crème brûlée

Crème brûlée

In this Crème brûlée recipe, the caramel is made separately and then poured over. I actually had to make the caramel twice, because the first time I used golden caster sugar and it just wouldn’t melt properly; it was about 5mm thick. The second time I used fine white sugar. I think my preference next time would be to caramelise the sugar with a blowtorch, but this is a good option for those people who don’t have one.

The Delia Project (#6 and #7): Flaky Fish Pie and Quick Flaky Pastry


This pie was a real winner with the whole family! I didn’t expect it to be; I imagined both munchkins picking out the ‘green bits’, namely the gherkins and capers. So Munchkin #2 did pick out the gherkins, but he also asked if I could make this again and gave it a thumbs up 🙂

The pastry, whilst tasty, wasn’t an overall success. I think I rolled it out too thick, as it wasn’t cooked all the way through and was a bit stodgy.

** Update: The Fish Pie was so good that I made it a second time, rolled the pastry out nice and thin – amazing!