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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!Submit your query
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I would like to know why a lot of my cakes sink in the middle. I guess it's because the middle is still not cooked enough. Yet even when I bake them for longer than the recipe states I still often have problems with sinking. The temperature of my oven has been tested and is accurate. Is there anything I should do differently in the mixing process? Many thanks Rachel
Posted by rpalmer. Answered on 23rd Jun 2012 at 12.00Read The Answer
I just made one of the cakes on your website (Grandma's Devil's Food Cake) and I believe some of the measurements may not be quite right (using tablespoons/tbsp instead of teaspoons/tsp). It did not turn out quite as expected. I thought the recipes on this site were recipe-tested.
Posted by janecook. Answered on 22nd Jun 2012 at 12.00Read The Answer
Can you give me Nigella's recipe for basic pancakes or direct me to where I can find it on her site please?
Posted by ggrant. Answered on 21st Jun 2012 at 12.00Read The Answer
I've been very fortunate to be given a whole prosciutto, the problem is that it's huge (2kg) and not sliced. Is it possible to slice by hand? Does prosciutto freeze well? Any suggestions?
Posted by GlennD. Answered on 20th Jun 2012 at 12.00Read The Answer
Hi Team Nigella, I have a very vivid memory of eating delicious chocolate sponge cake, served at children's parties when I was little (about 20-25 years ago), that had desiccated coconut either in the cake mixture or in the icing. It seemed to be a popular choice for birthday cakes back then, but I haven't had anything like it for years! If this sounds at all familiar to you (or is it just me that remembers it?), then have you any idea how I could recreate it at home? Thanks very much! Zoe
Posted by Zozee. Answered on 19th Jun 2012 at 12.00Read The Answer
I'd like to make the Wedding Pavlova for an anniversary supper, but won't have time in the afternoon that day. Would the meringue hold up for 9-10 hours in the fridge if I top it with whipped cream and passionfruit that morning? I think I'd have to leave off the peaches for sure. Any advice? Thanks!
Posted by purplelarch. Answered on 18th Jun 2012 at 12.00Read The Answer
Good morning from Oz, I've seen Nigella make a cheesecake or cake using peanut butter and chocolate swirled chips. A friend got me some when she was in the US and now I can't remember which show had the recipe in it (and I don't think it is the cheesecake with the peanuts in the base). Can you let me know which one it is? Thank you Jenny
Posted by jenny manwaring. Answered on 17th Jun 2012 at 12.00Read The Answer
In Italy I cannot find golden syrup but maple syrup is available, is this ok to use as a substitute?
Posted by anitaz. Answered on 16th Jun 2012 at 12.00Read The Answer