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Hi I am going to make the Ultimate Christmas Pudding for the first time this year and am truly sick of shop brought puds, so I need this to work! Due to cooker space using my slow cooker seems like a fab idea as I can have it steaming away out in my out house nicely out the way, so please could you give me steam times for this. I intend to use three 1 pint pudding bowls. Also can I include nuts and glace cherries? Thank you Nigella Team!
Posted by GiggleChops. Answered on 20th Nov 2015 at 12.00Read The Answer
Hi Nigella, Could the Ultimate Christmas Pudding be steamed in a cloth instead of the plastic bowl? If so, would it need to be totally submerged in the water (without touching the pan)?
Posted by Able. Answered on 19th Nov 2015 at 12.00Read The Answer
I want to make Nigella's Utlimate Christmas Pudding recipe (using Pedro Ximenez sherry). But can I use gluten-free flour?
Posted by Byll. Answered on 18th Nov 2015 at 12.00Read The Answer
I would like to make 1 pint versions of the Ultimate Christmas Pudding and Nigella's receipe is for 3 pint puddings. Please can you let me know how long I will need to steam these smaller puddings? Also I would like to feed my puddings to make them extra tasty, could you give me recommendation on how I would do this? Many thanks, Stacey.
Posted by staceylslater. Answered on 17th Nov 2015 at 12.00Read The Answer
How far out from Christmas Day should the Ultimate Christmas Pudding be made? Will it benefit from age like the old pudding hanging in calico in the pantry for months?
Can someone tell me how far before Christmas this can be made? Does it benefit from being left for a few weeks? Luckstar.
Posted by Luckstar. Answered on 16th Nov 2015 at 12.00Read The Answer
Can't wait to make the delicious sounding Ultimate Christmas Pudding. I have a bottle of Winters Tale Amontillado Sherry and a bottle of Harveys Bristol Cream Sherry and I'm wondering which sherry would be best to use in the recipe as I can't get PX Sherry locally here where I live in Co. Kildare. Your advice much appreciated.
Posted by EbonySimba. Answered on 15th Nov 2015 at 12.00Read The Answer
I was planning to make the Parmesan Shortbreads and give them as gifts at Christmas with a homemade chutney. Will they really only last five days in an airtight container? Is there any way to make them last a bit longer. I know they will be eaten as soon as they are open but I don't want to be making them at the last minute.
Posted by angelarae100. Answered on 14th Nov 2015 at 12.00Read The Answer
Can I replace the Marsala wine with port in the Fig And Olive Chutney recipe? I have all the other ingredients and we don't use Marsala in anything else so would port suffice? Thanks.
Posted by coolmum333. Answered on 13th Nov 2015 at 12.00Read The Answer