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I made Nigella's Chocolate Guinness cake for the first time after a friend at work made it. I am not a chocolate fan and initially thought that I would not like it. What a surprise I got! The cake was moist and not overly sweet, which I liked. My query is regarding the method where it says to melt the butter with the Guinness (I did it on a low heat) then add the other ingredients. However you do not state whether you keep the heat on still whilst add other ingredients or not? I did leave it on but would like to know whether I should have left it on until all ingredients were added or only after melting the butter? Thank you, Jane
Posted by Jampes. Answered on 14th Jun 2013 at 12.00Read The Answer
Hi I just made this and iit looks nothing like the photo or description. It turned out like a giant Yorkshire pudding that was burnt on top and raw in the centre. Please tell me what I have done wrong and how to correct it - it looks like such a great and simple recipe, but I want it turn out like the one in the book! Thanks, Bea
Posted by beatricerooker. Answered on 13th Jun 2013 at 12.00Read The Answer
Hi! I live in a small Greek town and there isn't any sour cream or crème fraiche available in the shops. Could I use Greek yogurt as a substitute for recipes such as Nigella's Peanut Butter Cheesecake or the Old Fashioned Chocolate Cake? Thank you.
I can't get sour cream here in Portugal. I have substituted plain yogurt before now, but is this the best alternative? We do have wee boxes of UHT cream, would that be better for most things? Thanks, Carol Williamson
Posted by lalaland17. Answered on 12th Jun 2013 at 12.00Read The Answer
Hello, team Nigella. Where can I find those cool vintage-looking green cups with the black trim along the rim from that Nigella uses? They featured in the Halloween green cupcake entry and the espresso cups were seen on "Nigellissima" in the episode that featured the Sambuca Kisses. Many thanks!
Posted by AllanS. Answered on 11th Jun 2013 at 12.00Read The Answer
Hi, I would love to cook a tender, moist sirloin steak for my father. However, I find it a challenge to cook it "well-done" (as he likes it) and keep it tender (not tough) and moist. Any tips? I so enjoy "Nigella Bites"!
Posted by Paulasue. Answered on 10th Jun 2013 at 12.00Read The Answer
My husband loves Nigella's Buttermilk Birthday Cake and I was wondering if I can use the same mix to make cupcakes? If so, does this affect oven temperature and what cooking time do you advise?
Posted by Davinat. Answered on 9th Jun 2013 at 12.00Read The Answer
In Nigella's kitchen in her TV show NIgella Bites has a plate stand which is hung just above the wash basin. I am in Munbai and have been trying to find something similar. I've looked in Dubai and my husband keeps travelling so if you know where I may be able to get a similar one I would be very grateful! Thank you, Anamika
Posted by annu_mk. Answered on 8th Jun 2013 at 12.00Read The Answer
I have made both baked and non-baked versions of cheesecakes. Though I blind baked the biscuit crumb layer, it still becomes soggy after setting the whole cheesecake in the refrigerator overnight. Is there any way to keep the base more crisp? Also baking it blind makes it difficult to slice the cheesecake easily. Any advice?
Posted by email@example.com. Answered on 7th Jun 2013 at 12.00Read The Answer