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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

  • Cappuccino Pavlova - Individual Servings

    I was hoping to make individual servings of the Cappuccino Pavlova, similar to those that Nigella served at the Young & Foodish pop-up tea last year. What would the cooking time and temperature be? I'm imagining something with about a 2 inch diameter. Thanks in advance!

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  • Freezing Cakes

    I made Nigella's Victoria Sponge and only want to use half of the sponge I've baked for now. Is it possible to freeze the remaining half of the sponge (sans the cream, jam and fruit of course)? Thank you!   

    Can Nigella's Chocolate Olive Oil cake be frozen? If so, at which stage should it be done and how long does it take to thaw?

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  • Italian Christmas Pudding Cake

    I am planning to make Nigella's Italian Christmas Pudding cake in late January. I'd like to know which kind of marsala you suggest, dry or sweet?

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  • Pan in Nigellissima

    In the series of Nigellissima, Nigella uses a pan which looks like two saucepans which the small one fits into the larger one. It looks like the old fashion pie tins, white with a blue rim round the edge. Can you supply the suppliers name and address please? I searched the web without any luck. Kind Regards, Mandy.

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  • Substitute For Eggs

    Is there a substitue for eggs when making desserts?  

    What is the substitute for egg in forgotten pudding? Thanks, Janrini.   

    I wonder if you could help with with a list of egg free cakes, pancakes or any sweet dish. Main courses are easy to find but I find it extremely difficult in finding puddings that don't contain egg. I have a three year old grand daughter who has an extreme allergy to eggs and it seems so unfair that she cannot enjoy the delights of cakes and puddings. Many thanks Zena

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  • How To Butter And Line A Cake Pan

    I am making Nigella's Chocolate Guinness Cake and am not sure how I both line and butter the springform pan? Do I line just the bottom with parchment paper and butter the sides? Or do I line the whole pan and then butter? I have searched through the website but can't seem to find the steps for buttering and lining a springform pan. Thank you!

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  • Pancakes

    I have looked at Nigella's "Homemade Instant Pancakes" which calls for baking power and baking soda. In her "American Breakfast Pancakes" there is baking power, however there is no baking soda called for. Can you tell me why? Many thanks Craig

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  • Pavlova Problems

    I recently bought Nigellissima, and my first venture was the Cappuccino Pavlova. But when I added the expresso powder it made the egg whites turn back to liquid! Is this possible? After four failed attempts made the receipe without the expresso powder and it was fine. I then added a little expresso powder at the very end and again the mixture became softer. Any tips?  

    Hi Nigella, I've tried to make the Chocolate Paspberry Pavlova from Forever Summer, but its been a disaster! Instead of staying relatively compact on the baking sheet, it spread out to almost fill the baking sheet and burned around the edges. I mixed the whites in my Kitchen Aid mixer and added the sugar a spoonful at a time. The meringue looked stiff and shiny, but I was wondering if I overmixed it and thats why it spread while cooking? Or did I need to mix it for longer? Please help as I'd like to try it again. I actually was making it for a dinner party tonight, but I think now I'll just turn it into an Eton Mess! Looking forward to your help Regards Cheryl

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