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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

  • Lost Christmas Cake Recipe

    Hi I've recently moved house and lost my old recipes. For the past few years I've been using a Christmas Cake recipe which uses marmalade and brandy, it used to also give a ingredients by tin size I've searched and seached but can't find it on the net, I'm sure it was one of Nigellas and it came from a friend or relative in Oz. Any ideas? Many Thanks, Lori   

    A couple of years ago Nigella posted a Christmas cake recipe. It involved orange marmalade and I think it was a friend of Nigella who gave her the recipe. I can't find it online anywhere, is it in any of Nigella's books?

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  • Lemon Drizzle Cake

    How do I make sure that I get a really light lemony cake, without it either being too bland, or too overpowering? Are there any recipes you recommend? Thanks!

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  • Guinness Cake to Cupcakes

    The Guinness Cake from Feast looks incredibly yummy! I want to make this for my husband's birthday but he prefers cupcakes. Any ideas on how long to bake for regular sized cupcakes and mini cupcakes? Thank you for your time!

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  • Autumnal Birthday Cake

    In Nigella's Autumnal Birthday Cake (from How to be a Domestic Goddess), the icing ingredients include 1/4 teaspoon cream of tartar. Is this necessary or can it be done without? What does it do? I live in Holland and have not been able to find it here. Is there an alternative ingredient that can be used instead? Thanks a million! Natalia

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  • Baking Trays

    Hello! What make of baking trays does Nigella use in the TV programme Nigella Express?

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  • Freezing Little Lemon Puddings

    Can the Nigella's Little Lemon Puddings be made in advance and frozen?

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  • Sea Salt to Table Salt

    Hi, I would like to use sea salt in my cooking, but must admit I usually have table salt in the house. My question is when a recipe asks for sea salt, how much would I use of table salt? Thank you, Nads.

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  • Devil's Food Cake Frosting

    I have made Nigella's Devil's Food Cake (from Kitchen) twice and both times I have had to throw it out as the frosting never seems to take on the correct consistency. I use ‘Green and Blacks Dark Chocolate’ and then tried ‘Green and Blacks Dark Organic 72% Cocoa Dark Cooks’ Chocolate’ as I though the cooks’ variety might be the key. It always starts off well and looks rich and glossy however both times I have ended up with a mixture that looks like it has split, is very liquid and grainy. I have followed the recipe to the letter and cannot work out where I am going wrong. Please help!

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