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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!Submit your query
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I see recipes that call for "vanilla sugar". I looked for it at the supermarket, to no avail! What exactly is it and where can I find it?
Posted by NicoleMarie. Answered on 22nd Aug 2015 at 12.00Read The Answer
The Coffee And Walnut Cake turned out well. However, my buttercream was rather gritty. Can anyone help point out what should be done differently?Everyone else who has tried it had no problems with the buttercream. I even sifted the powdered sugar to get rid of lumps. Thanks!
Posted by amal.i. Answered on 21st Aug 2015 at 12.00Read The Answer
Can you use another brandy or wine in the Ginger Passionfruit Trifle? I don't know what "ginger wine" is - never heard of it here in Belgium!
Posted by firstname.lastname@example.org. Answered on 20th Aug 2015 at 12.00Read The Answer
Today I tried the Honey Chocolate Cake and it sunk in the middle. I had added a teaspoon of baking powder as well as the bicarbonate of soda. Also, the cake was breaking and not firm. Please advise.
Posted by jerrin. Answered on 19th Aug 2015 at 12.00Read The Answer
I wanted to make ahead (by a few days) the Lemon Polenta Cake for a party and I would like to know if I can bake it two days ahead and then pour the syrup the day of serving? Also can I freeze the cake (with or without the syrup)? Thanks - I am looking forward to making this!
Posted by essiebh. Answered on 18th Aug 2015 at 12.00Read The Answer
I have followed the Vanilla Fudge recipe to a tee. But, even when the candy thermometer says it's over 120c and at "soft ball stage" the fudge won't harden? I beat it with an electric mixer for nearly 20 mins, but it wouldn't go matt like it's supposed to. I've tried it twice today. Both times failed. Please help!
Posted by Clarafudge. Answered on 17th Aug 2015 at 15.00Read The Answer
Hi, I've baked the Devil's Food Cake for the first time and I was disappointed that the layers seem to have come up really thin. I don't think any of my ingredients are out if date so could there be another reason why this has happened? Also, does the sponge freeze well on it's own?
Posted by Popslol. Answered on 16th Aug 2015 at 12.00Read The Answer
Hi, I've tried baking the Banana Bread several times now & each time I bake it, the walnut skin turns black. The same thing happens when I bake carrot cake. I read that it is the reaction between the walnut and bicarbonate of soda that causes it turn black. How do I prevent this from happening as it looks awful!
Posted by nigellacooks. Answered on 15th Aug 2015 at 12.00Read The Answer