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Hello! I made Nigella's Guinness Gingerbread swapping Guinness for a non-alcoholic ginger beer. I have a fan oven so I baked it at 160 C for 45 minutes rather than 170C as per the recipe in Kitchen. When it was baked and cut it there was some rise but didn't look as 'fluffy' as the picture in the book, and there was a thin line of dense batter across the bottom of the bake. Could the problem have been the substituted liquid not reacting with the bicarbonate of soda? Would it make a difference if I used an alcoholic ginger beer instead? Thanks!
Posted by bookcake. Answered on 3rd Sep 2015 at 12.00Read The Answer
My daughter is doing Christmas Finger Food for her Food Technology GCSE. She would like to do Nigella's Clementine Cake in a mini version. Could we adapt the recipe to work in a mini muffin tin?
Posted by CathyS. Answered on 2nd Sep 2015 at 12.00Read The Answer
Hi there, I was just wondering if I wanted to make the Chocolate Fudge Cake as cupcakes how many would the recipe make? I need to make 40! Looking forward to hearing back from you!
Posted by Lizzington. Answered on 1st Sep 2015 at 12.00Read The Answer
Hi, where I live we don't tend to find fresh double cream. I was visiting England this month and purchased some double cream. I froze it before leaving and kept it in a cooler bag on my journey. When I returned home the double cream was still frozen so I placed it into the refrigerator. A couple of days later I took it out and realised the whole thing was a yellowy colour and very grainy. What can I do with this double cream? It doesn't smell bad but the texture is not at all the same as I had imagined it would be. Thank you!
Posted by mbhattay. Answered on 31st Aug 2015 at 12.00Read The Answer
How long will the Chocolate Guinness Cake last without the topping? I wanted to bake some for my party on the Friday, but I have to make them on the Monday beforehand. Will they last until the Friday and then I just put the topping on? Or can I make them and freeze them, the defrost them on the Friday and ice them then?
Posted by jweathe1. Answered on 30th Aug 2015 at 12.00Read The Answer
Does Nigella use the full amount of 400g of savoiardi in the Irish Cream Tiramisu recipe? My 22cm dish does not hold the full amount.
Posted by Dolores56. Answered on 29th Aug 2015 at 12.00Read The Answer
Hi there, I was just wondering, after following Nigella's gorgeous roast potato recipe with semolina, whether you would follow this same process for other veggies such as parsnip, pumpkin and carrot etc. I.E. precooking, breaking up the edges and coating with the semolina etc. Or is this best left for the potatoes? Many thanks.
Posted by Bracken0001. Answered on 28th Aug 2015 at 12.00Read The Answer
I made the Rapid Roastini as they looked so delicious on Nigella's video but mine were hard and heavy! Would that be because I boiled them first, or would I have been better to use frozen gnocchi rather than the "off the shelf" ones that I tried? Love Nigella's cooking, she is my food guru! Sincerely, Maureen Baker
Posted by Moreen. Answered on 27th Aug 2015 at 12.00Read The Answer