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I'm planning to host a Christmas open house in December and am thinking of making the Spruced Up Vanilla Cake (from Christmas, p198), as it will look so impressive and festive on my table! However, I live in Canada and cannot find a tin like the one Nigella uses to bake the cake in. Can you tell me where to purchase the same tin or perhaps an online source to purchase it from? Many thanks.
Posted by cookingfortheloveofit. Answered on 18th Nov 2011 at 12.00Read The Answer
Hi. I've made the Boozy Christmas Cake and was just wondering how long it will last for? Is it like a normal Christmas cake where you feed it weekly before icing it the week before Christmas or should i just make another cake the week before Christmas and eat this one now? I'm worried about the cake drying up before Christmas. Hope you can help. Thanks Katie
Posted by KatieBurke. Answered on 17th Nov 2011 at 12.00Read The Answer
Hi, I am wanting to make the Banana Butterscotch Muffins from Nigella Express. Could you tell me if "flour" in the recipe is plain or self raising? Also throughout the book it refers to just "flour". Please can somone just clarify this for me?
Hi, could you tell me what is castor sugar? And what is Italian Flour?
Posted by jurassicjlo. Answered on 16th Nov 2011 at 12.00Read The Answer
Hi I'm would like to make Spiced Peach Preserve as presents for Christmas, but I'm not sure when the best time to make it is and how long it will keep? Thanks!
Posted by jessipaul. Answered on 15th Nov 2011 at 12.00Read The Answer
I recently made the Coconut Cake from Nigella's Domestic Goddess book (p23). Both cakes were beautiful when they came out of the oven, but within 5 minutes they had collapsed down to virtually nothing! What did I do wrong?
Posted by sonniesg. Answered on 14th Nov 2011 at 12.00Read The Answer
What can you use instead cake flour in the Butter Cut Out Biscuits recipe from Domestic Goddess (p212)? I bought my book in the USA and now live in London. Thanks, Tanya
Posted by tanyaqadir. Answered on 13th Nov 2011 at 12.00Read The Answer
I made the Molten Chocolate Babycakes (Domestic Goddess, p179) last night but they did not set. I put them in the fridge before dinner because I had guests and did not want to have to put them together after the main course. There was nothing wrong with the taste, but when I popped them out of the ramekins in which I baked them they kind of collapsed and looked more like a dark, guey chocolate mousse. I would like for them to bake into little cakes like in the picture and when you put your spoon in the filling oozes out. Please help me??
Posted by grieta. Answered on 12th Nov 2011 at 12.00Read The Answer
I am making the Chocolate Fruit Cake from Nigella's book Feast (p280). l would like to know whether I can make it before Christmas and put it in the freezer? And if so, how do l handle it when l take it out? Also can l put figs in place of the prunes? Kind regards S
Hi, I prefer a lighter, moister fruit cake for Xmas, so is it possible to use the Marizpan Fruit Cake recipe from Domestic Goddess (p34) as an Xmas cake? Will it be ok to feed with alcohol and if I make it now will it still be ok for Xmas?
Posted by slrlorna. Answered on 11th Nov 2011 at 12.00Read The Answer