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I have made Yorkshire pudding two times. First time was with butter, which burned, and second time with olive oil which turned out better. But the problem is that whenever I make them, they are always under-done. I usually cook it for 15-20 minutes. Am I doing something wrong?
Posted by MonicaLee. Answered on 30th May 2011 at 12.00Read The Answer
I have just made this delicious sauce (Nigella Express, p160) for a dinner party tomorrow night. How long is it safe to keep considering it contains cream? It was so easy to make & a jar of it would make a nice gift as an alternative to home made jam.
I was just wondering - for the chocolate peanut butter topping for ice cream sundaes the recipe lists double cream yet on TV Nigella says condensed milk. Which is the correct one?
Posted by Nurse Claire. Answered on 29th May 2011 at 12.00Read The Answer
Hello I followed Nigella's recipe for Churros (Kitchen, p438) today, they sort of worked and the chocolate sauce was delicious, but the inside of the churros remained rather thick and gooey. I deep fried them until they were golden brown, kept them warm in oven until all were cooked and left them to stand for 5-10 mins, but the inside had not puffed up, they seemed rather dense. Am I doing something wrong with the actual mixture, or do they need longer cooking. What do you suggest? thanks Greta
Posted by gretaparker. Answered on 28th May 2011 at 12.00Read The Answer