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I am going to make Nigella's Victoria Sponge recipe (I am in the U.S.). The recipe calls for "self-rising cake flour", which I could not find. How can I make regular cake flour into self-rising cake flour? Thank you!
Posted by JesC. Answered on 14th Jan 2015 at 12.00Read The Answer
Hi, I don't have a food processor for pulsing ingredients. Can I create the same result of pulsing manually? I would like to make Nigella's Chilli Jam. Thanks, Julie.
Posted by Jules67. Answered on 13th Jan 2015 at 12.00Read The Answer
I made the Cappuccino Pavlova and it looked great in the oven when I turned it off but sticky coffee started to ooze out around it and when eventually I look it out and turned it over, all collapsed and inside looked like curd! Help what have I done wrong?
Hi I want to make the Cappuccino Pavlova in my Aga - should I just leave on the bottom of simmer oven to bake after initial cook ? It runs around 100C. Also how is the best way make this day ahead and store?
Posted by Rooftops. Answered on 12th Jan 2015 at 12.00Read The Answer
Hello! I've made the Italian Christmas Pudding Cake for the first time but read it can be kept for 2 days. In reality I need to serve it on day 3. Will it be OK to serve, or, alternatively, can I freeze it?
Posted by mascott. Answered on 11th Jan 2015 at 12.00Read The Answer
Hi, just made a batch of Chilli Jam and disaster struck - it set solid! I followed every step carefully. Did I over boil? Did I leave it too long to cool? I've had to ram it into the jars. Infact its so set that there are air pockets in the mix in the jar. Sad as not had this before. C.
Posted by clairelb. Answered on 10th Jan 2015 at 12.00Read The Answer
Hi - I have made the Sticky Gingerbread which is delish!But I iced it with the lemon glace icing and it looked gorgeous - all white and christmassy - the next day it is not white anymore! Is there a way to ensure this icing stays white as I would like to make it again - Thank you!
Posted by AuntBessy. Answered on 9th Jan 2015 at 12.00Read The Answer
Hi, I'm going to try the Ham In Coca Cola for the first time but I'm confused as what to do with the skin. It says to remove the skin then it says to put the black treacle over the bark-budded skin but doesn't say what to do with it afterwards? "Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves" Sorry, just a little confused. Jason.
Can I freeze the coke liquid I cooked my ham in? I was thinking of using it for spare ribs. Any suggestions? Many thanks. Have a wonderful new year. Fluffycat1.
Posted by JasonStuart. Answered on 8th Jan 2015 at 12.00Read The Answer
Hi, I made Nigella's Creme Brulee last night and would like to get ahead. I plan to eat it tonight, can I put the sugar on top and caramalise it this morning, then put it into the fridge until later?
Posted by JacquieC. Answered on 7th Jan 2015 at 12.00Read The Answer