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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 Cake Overflowed

    Hi! Thanks for the Old-Fashioned Chocolate Cake recipe. I tried this at home and it tastes delicious but while it was baking my cake burst out of the tin - chocolate-like lava! This made my cake look a bit odd, however I managed to make the cake looks better with the icing. But I would like to know why this happened. Yours thankfully.  

    I made Nigella's Chocolate Fudge Cake yesterday and used the 20cm tins I use for Devil's Food Cake. But there was too much batter, I got 9 cupcakes out of the batter, and a lovely spill on the oven floor! I have enjoyed the cake today, as well as the scrubbing, but wonder where I went wrong?! With thanks, Wanitamaria.

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  • Yogurt Pot Cake Uneven Texture

    Hi, I have made Nigella's Yogurt Pot Cake and it turns out well and tastes good. What I have noticed is that in parts of the cake and at the bottom (after turned out from tin), there are patches of 'denser' cake compared to the rest of the cake. I was wondering what it is I am doing wrong? Thanks

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  • Steamed Syrup Sponge

    Hi! I have acquired the American 'How to be a Domestic Goddess" and note the syrup is different (my Australian copy lent and lost) to my original version. I recall golden syrup (and not corn syrup) but can't remember the quantity of golden syrup to lemon juice. Can you please advise me as to the correct amounts. Thanks, Carol

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  • Keeping Caramelised Oranges

    Hello, I just wondered how long the Chilled Caramelised Oranges would last in a airtight jar please?

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  • Last Minute Christmas Pudding Queries

    Hi, I made the pudding in a slightly too large Pyrex bowl with its own lid and wrapped it in paper and foil and string. I followed the instructions and after the 5 hour cooking time removed the pudding and its lids and left to cool. When it was nearly cool I replaced the lid, added a parchment circle of paper on the pudding and resealed. Is this ok? Thanks MC  

    Hello! I live in California, USA, and here we can't find pudding steamers off the shelf easily. I would also like to give Christmas Pudding to my friends and family this year, but can't afford so many ceramic bowls. I'd like to steam my puddings in Rubbermaid containers, which have rubber linings around their lids, but am unsure about it. They seem to be the equivalent of your plastic pudding steamers in England. They are made for the microwave and are dishwasher safe, so I'd like to think they could work with steaming. Any thoughts? Thank you! 

    Hi, I've just come across the Ultimate Christmas Pudding recipe and all the comments sound amazing. It does say make up to 6 weeks in advance, but will I still have the same result or is there anything I should do differently, if I am only making it 3 weeks in advance? Thanks!

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  • Cheese For Cheesecake

    A cheesecake maker in Australia has told me they use Neufchatel soft cheese . The only cheese I know like that is Neufchatel from Normandy but this is expensive and has a rind on it. So could you enlighten me on the best cream cheese to use please in the making of cheesecakes please? I do live in the moorland area of Lancashire so I am no where near London shops

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  • Chilli Jam As Christmas Presents

    Hi, I am interested in making Nigella's Chilli Jam recipe as Christmas presents. What is the shelf life and how should you store it? Thanks!

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  • Freezing Peppers For Chilli Jam

    Hi, I was wondering if can I pre-chop my chilli's and peppers and freeze them until I'm ready to make my next batch as I have a glut of peppers? Also how firm is the jam meant to be? Mine looks quite firmly set. Thanks, Sue

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