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Kitchen Queries

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!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Chocolate Fruit Cake In Bundt Tin

    Would I be able to make the Chocolate Fruit Cake recipe in my 10-cup bundt tin rather than the usual round tin? If so, how should I line it?

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  • Coconut Butter

    Hi can you tell me where I can buy coconut butter, I have tried making it but can't get it very smooth thanks

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  • Organic Matcha Tea

    Could you please suggest where to buy the organic matcha tea mentioned in Simply Nigella? Thank you!

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  • Crumbly Chocolate Guinness Cake

    I tried the Choculate Guinness Cake recipe and it turn out brownie like and crumbly. Not sure if the eggs I used are slightly smaller than those in the recip. I baked the cake for 1 hour, will this cause it to overbake? How do you test for doneness to ensure the cake is perfect, especially when ovens are all slightly different?

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  • Tin For Loaf Cakes

    Can I make Nigella's Lemon Syrup Loaf Cake in a ceramic loaf dish or must it be tin? Many thanks.

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  • Coconut Oil Alternative

    I have noticed that coconut oil is used in some of the recipes in Nigella's new book, Simply Nigella. I really don't like coconut at all so can I replace this with another fat please? If so, are the measurements the same? Thank you

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  • Domed and Cracked Fudge Cake

    I have just made the Chocolate Fudge Cake. I cooked it for 50 mins and followed the recipie exactly it was domed and cracked on the top I don't know why. I have made this cake once before and don't recall this happening. Please advise I am not a novice baker and would appreciate some help. Many thanks, Yvonne.

    I made the Chocolate Fudge Cake yesterday and it rose unevenly and cracked. It tasted good though it didn't have a fudge texture more like a sponge. I cooked it at 160 fan for 50 mins. I was thinking that 150 might be better for 40 mins. I still don't know why it cracked. 

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  • Vegan Chocolate Cake

    I thought I heard Nigella say (on Woman's Hour) that she had made a successful vegan chocolate cake, ie one with no eggs. My grandson cannot tolerate dairy at all, and is also allergic to eggs, although he can eat a small piece of cake with made with eggs. I know (from experience!) that it's really difficult to make a successful cake without eggs, so I probably mis-heard Nigella, but I thought I'd ask. Many thanks

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