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Hi, I'm just wondering if you have any suggestions for reducing the sugar content in Nigella's amazing Yule Log? I have tried fruit sugar/fructose and stevia with average to poor results so would love to hear some suggestions!
Posted by saschlet. Answered on 17th Dec 2012 at 12.00Read The Answer
Hello, I notice that Nigella often suggests using "Instant Royal Icing" for cupcakes and cookies, to which one just simply adds water to make. I live here in the US and have a hard timing sourcing this. As I'm concerned about food safety, I'm hesitant to use raw egg whites to make the icing, and I want something other than a glace frosting! What would be a good alternative to making instant royal icing at home? Thank you!
Posted by AllanS. Answered on 16th Dec 2012 at 12.00Read The Answer
Hello, I've soaked the fruit ready to make Black Cake for Christmas. In Domestic Goddess the recipe says to use half the fruit in making the cake. Is that an error or do I do something else with the rest of the fruit? Many thanks, Anita
Posted by Anita Morris. Answered on 15th Dec 2012 at 12.00Read The Answer
I have the Holiday Fir cake tin used in Nigella Christmas to make 'Spruced-Up Vanilla Cake' and would love suggestions for alternative cake recipes (including fruit) that would work well in this tin. Thanks!
Posted by platespinner. Answered on 14th Dec 2012 at 12.00Read The Answer
Hello, I have made Nigella's Chocolate Fruit Cake for quite a few years now and everyone just loves it! I do make the same thing every year though so was going to try to make it a little different. I was planning to make it in a "holiday tree" bunt tin which, clearly, presents some challenges for decorating. I had wanted to do more than just a sprinkle of icing sugar and was thinking of pouring a thin (but complete) layer of chocolate over it. I'd thought that this should hopefully effectively seal the cake and help it to last at least a few weeks as well as enhancing the 'chocolatey-ness'. Do you have any experience of anyone doing this or any tips you could maybe offer? Many thanks!
Posted by Xanthe1. Answered on 13th Dec 2012 at 12.00Read The Answer
I am using Nigella's recipe for my Christmas Plum cake. How long can i store the cake? Do I need to keep it refrigerated?
Posted by rinkuvince. Answered on 12th Dec 2012 at 12.00Read The Answer
Hi! For many years I have been using essence of maraschino and essence of ratafia in my Christmas baking, but now the bottles I have are empty and despite numerous attempts to find them in any supermarket or specialist shop, I am not having any luck. The empty bottles came from a defunct company called Langdale. Any ideas where I can get hold of them? Many thanks.
Posted by beu2002. Answered on 11th Dec 2012 at 12.00Read The Answer
In Nigella's Christmas book she makes some chutneys and relishes for gifts and puts the hot mixture in a jar. She then says to "seal the jar". Do you mean just put the lid with the rubber ring on it and let it seal itself, or do you want us to to put it into a boiling water bath the way we do with pickles? I would think that would boil the flavour out of it, but just thought I should check. The chutneys sound wonderful. Thanks Rosemary
Posted by Cultus Lake Rosemary. Answered on 10th Dec 2012 at 12.00Read The Answer