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In the recipe for a Boozy Christmas cake, one of the ingredients calls for preserved root ginger balls. What exactly is this? Here in the US we have candied ginger. Is this is acceptable as an alternative and if so what would the quantity be? Thanks, Deborah
Posted by BeeBlossom. Answered on 5th Dec 2011 at 12.00Read The Answer
It's not really a cooking question but Nigella's Christmas book has lovely white dinnerware with red reindeer prancing about. I can't find it anywhere, and indeed probably won't, but if it would be possible to get any information on who made the plates or where she got them, perhaps they have other minimalistic jolly patterns for my own kitchen at Christmas.
Posted by potato. Answered on 4th Dec 2011 at 12.00Read The Answer
I am hosting my first Christmas dinner this year and plan to make your lovely looking Christmas pudding (Christmas, p138). Being a relative novice to the cooking world, I would like to ask one question. The recipe is for a 3 pint pudding basin but I only have a 1.5 pint basin. By how much, if any, should I reduce the steaming time by? Also, would I have to reduce the steaming time on the big day? Thanks in advance!
Posted by Vickilou. Answered on 3rd Dec 2011 at 12.00Read The Answer