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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Golden Syrup Substitute

    Hello I am looking forward to making a cake recipe that asks for 3 tablespoons of golden syrup, which I don't have and can't get at the moment. Do you know if honey works well as a substitute in cakes? 

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  • Recipe Amounts In Cups

    I don't know how to convert grams to American cups, tablespoons, teaspoons, etc. Grams don't convert to ounces easily. I'd like to try some of Nigella's recipes, but can't translate the amounts. Can you help?

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  • Larger Chocolate Fruit Cake

    I have baked the Chocolate Fruit Cake a few times and it has always been amazing. I need to bake it again - but this time I need to make a 10 inch instead of the usual 8 inch. What extra should I add by way of ingredients and time to ensure the cake is just as delicious?

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  • Whole Candied Peel

    Unfortunately Sundora has been bought up by Whitworth and they have discontinued the whole candied peel line. Is there any equivalent for sale that you know of? Sainsbury and Waitrose no longer sell it as it is no longer available from the manufacturer.

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  • Storing Vanilla Fudge

    Hi, I'm doing the Vanilla Fudge squares for my wedding favours. I intend on putting them into cellophane bags and tying them with ribbon/elastic. I know you say to keep them in an airtight container to keep fresh but how soon do you think I can put them into the bags? I don't really want to be doing them the night before!! Thank you, the website is amazing

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  • Halving Spanish Chicken With Chorizo And Potatoes

    I was looking at the Spanish Chicken recipe, it calls for 12 chicken thighs to serve 6. Can the recipe easily be halved exactly, and if so does it mean less cooking time? Thanks.

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  • Chocolate Fudge Icing

    Hi there. I'm going to make Nigella's Chocolate Fudge Cake but I don't like chocolate that has a too high percentage of cocoa solids because I find it way too bitter. Even though the fudge icing has icing sugar in it I still find it too bitter. What can I use to make it sweeter? Thanks.

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  • Clementine Cake With Alternative To Clementines

    Can I use Sunkist instead of Clementines in the Clementine Cake?

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QUERIES ARCHIVE

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