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I was just wondering if it is possible to double the ingredients for Nigella's Easter Egg Nest Cake to make a larger cake? I have a large spring form bundt pan that I am hoping to use. Any suggestions on baking time?
Posted by Pans. Answered on 29th Jun 2013 at 12.00Read The Answer
Hello Nigella and Nigella Team! I love your Chocolate Fudge Cake and have made it many many times with absolute success. I would like to pose a question that I understand is mainly a matter of taste, but I have a request from a friend to use apricot jam filling in this cake. Do you think it would be OK to use it ? Thank you very much, Miranda
Posted by mirakol. Answered on 28th Jun 2013 at 12.00Read The Answer
I want to make Nigella's Chocolate Lime Cake from Kitchen but over the summer I started using limes for the first time and I am now noticing that the limes I am buying have a different fragrance and flavour. The ones I purchased over the summer months have an almost coconutty flavour and scent along with the acid edge. My most recent purchases taste very much like an unripe lemon. Does the flavour depend on the variety of lime I buy, and is there a way to tell the difference? Which should I use for the cake? I am in Victoria, Australia, in case that has any bearing. Thank you all very much for your help.
Posted by craig74. Answered on 27th Jun 2013 at 12.00Read The Answer
Last night I made this pudding and followed the recipe and also the YouTube clip. However the food processor just couldn't process the mixture as it was so stiff. I ended up having to add a bit of water to enable it to be processed into a consistency that was able to be spread over the pears. Is there something I am missing? Otherwise it was a lovely pudding. I also used normal butter - should it have been unsalted? Many thanks, Sandra
Posted by SandraLW. Answered on 26th Jun 2013 at 12.00Read The Answer
I have some egg whites left and I've been thinking of making the Forgotten Pudding. I made it once a few months back and it came out perfect. However, I have a new oven and apparently all new ovens have this cooling system which cannot be turned off, so once I turn the oven off the cooling system automatically turns on and I am worried that the meringue won't be cooked/baked appropriately since the temperature will drop faster. How to make sure that the meringue actually comes out the way it's supposed to?
Posted by duchna. Answered on 25th Jun 2013 at 12.00Read The Answer
I am baking the Chocolate Cherry Cupcakes for a party along with a few other things so I'm trying to be organised, can I make the icing a few hours ahead of time? And if so do I store it in the fridge?
Hi, I made the Chocolate Cherry Cupcakes last night and they turned out pretty good, except for the fact that the icing seemed a bit too runny in spite of following the instructions meticulously. I waited for it to cool to see if it would thicken but ended up having to add an icing sugar and cornflower mixture to thicken it. I did use double cream so I was wondering what I might be doing wrong? Should I have taken it off the heat sooner? Thanks, koli4u2nv.
Posted by browniechick. Answered on 24th Jun 2013 at 12.00Read The Answer
Hello, once in a TV show Nigella made a delicious desssert of scrumbled chocolate cake with cherry in a big crystal glass. I could never find this recipe. Could you help me to find it? Thanks and hope to get this special recipe. Greetings from Brazil.
Posted by carlosrafeek. Answered on 23rd Jun 2013 at 12.00Read The Answer
Hi there. I have a 6.5 litre slow cooker, and usually use it for lamb and beef stews. The problem I have is when attempting to thicken my stews. As the slow cooker I have is on auto, I find that when I add cornstarch as my thickening agent, it doesn't thicken at all. I have tried transferring some of the liquid to a sauce pan and heating it up on high, but it makes the sauce too thick. Do you have any suggestions? Many thanks, Eve Attwell
Posted by EveAttwell. Answered on 22nd Jun 2013 at 12.00Read The Answer