You never know, your query may have been answered already.
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!Submit your query
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
The recipe says to steam for 5 hours when making and 3 hours on Christmas Day. Can the timings be altered to say 7 hours when making and 1 hour on Christmas Day as this would be the preferred option. Thank you.
Posted by tere48. Answered on 7th Dec 2012 at 12.00Read The Answer
What fruits can I use in Nigella's Ultimate Christmas Pudding? Can I use dates instead of currants or something else?
Posted by acer. Answered on 6th Dec 2012 at 12.00Read The Answer
I have found La Concha Pedro Ximenez sherry at Waitrose. Will that do or does it have to be the Triana Pedro Ximenez sherry?
Posted by chateau de maravau. Answered on 5th Dec 2012 at 12.00Read The Answer
I have 6 small plastic pudding basins with lids (1/2 pt/300ml size). I remember using them once but I can't remember what recipe I was making. If I use a recipe for a bigger pudding how long do you think I would need to steam these smaller puddings for and what's the best way to tell if they are done?
Posted by chocolatebabz. Answered on 4th Dec 2012 at 12.00Read The Answer
How long can you keep homemade Christmas Pudding?
Posted by CathyPower. Answered on 3rd Dec 2012 at 12.00Read The Answer
Nigella made an Italian Yogurt Pot Cake in episode 5 of her recent Nigellissima program on BBC2. For some reason all recipes from this series are available on BBC website apart from this one. Would you be able to send me the recipe please?
In Nigellisima, Nigella says to bake the yoghurt cake in a moderate oven. What temperature is that? Thank you for your help. Pereza.
Posted by jazghattaura. Answered on 2nd Dec 2012 at 12.00Read The Answer
I would love to try Nigella's Sambuca Kisses recipe, because it is so similar to a dish my mom used to make for us when we were growing up. My mom used tvorog in her recipe, but it's so hard to find it in London (a little bit like cottage cheese, but different texture). I never thought of using ricotta. But my question is whether it is possible to makes Sambuca Kisses without actual sambuca or any alcohol whatsoever? How important is it to keep that ingredient in? I'd like to try the recipe and give it to children - can't use alcohol though! Thank you.
Posted by merce369. Answered on 1st Dec 2012 at 12.00Read The Answer
My sister is allergic to cream. Double, single, whipping, even full fat creme fraiche. I really want to make her an ice cream for Christmas but don't know how I can get the air into the ingredients if using a base, such as low fat creme fraiche, which won't whip as the fat content is too low. Sorbets and granitas just dont cut it for indulgence at Christmas time! Please can you help with some ideas? She loves ice cream but can only seem to eat some commercial ice cream cones - a sure sign that they don't contain cream! Many thanks.
Posted by lauratodd. Answered on 30th Nov 2012 at 12.00Read The Answer