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Hi. In New Zealand, suet is no longer sold in supermarkets and is impossible to find a butcher (mostly chains) that has it. So is lard for that matter. What is a good substitute for suet to use in Christmas pudding, steak and kidney pudding etc? Cheers Fred
Posted by fredcgrace. Answered on 4th Apr 2015 at 12.00Read The Answer
I would like to make the gorgeous looking Gooey Chocolate Stack for an upcoming dinner party. If I make up the creme patisserie in the morning, what is the best way to store this until I assemble the stack in the evening? Thanks
Posted by Rads1205. Answered on 3rd Apr 2015 at 12.00Read The Answer
I was hoping to make the Apple And Almond Cake as a Bundt using a Cathedral Style Bundt Pan for Easter. The recipe calls for a spring form pan. Is this absolutely essential? What can be done to ensure that the cake comes out from a non spring form pan? or would you not advise doing the cake this way? Many thanks.
Posted by MamaMea. Answered on 2nd Apr 2015 at 12.00Read The Answer
I wondered if there should be some sugar in Nigella's Hot Cross Bun recipe?
Posted by heyjudehey. Answered on 1st Apr 2015 at 12.00Read The Answer
I have been meaning to Nigella's My Mother's Praised Chicken recipe for years and finally gave it a go last night. It was delicious and the stock was the best I've ever tasted. However I found a lot of the meat fairly tough. My question is, would this be because I poached the chicken for too long and not long enough? I cooked it for about 90 minutes including standing time (with the lid on, in the oven at 150 degrees celcius, as our electric stove top can't seem to go low enough to simmer). The vegetables were very soft. Just wondering, does the chicken behave like other meats (e.g. lamb shanks) and continue to tenderise the longer it is cooked at low temperatures? Or should I have taken it off sooner? I would love to be able to get this dish 'right', because if I can make the chicken tender it is sure to be an absolute family favourite. Thanks Alecia
Posted by aleciamac. Answered on 31st Mar 2015 at 12.00Read The Answer
I have never seen the dried shrimps or Chinese cooking wine used by Nigella in her Singapore Noodles. Could you suggest a replacement for these ingredients as I would love to try this recipe. Thank you.
Posted by LeslieMichelle. Answered on 30th Mar 2015 at 12.00Read The Answer
I am baking the Simnel Cake in Feast but am confused by the measurements in the recipe - it says to use a 20cm round tin but to roll the marzipan out to a circle 23cm in diameter. Is one of these measurements wrong?
Posted by persy. Answered on 29th Mar 2015 at 12.00Read The Answer
Hey! I am from India and a huge fan. I have seen that Nigella uses a food processor in lot of her baking recipes to prepare the batter which is not something I see very often. I don't have a food processor or a hand mixer but I have immersion hand blender. Can I use this instead?
Posted by brijesh.m. Answered on 28th Mar 2015 at 12.00Read The Answer