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Could you please tell me where Nigella buys her canned pumpkin - I am originally from California and could readily buy it and used it in many recipes. I just can't find here in Leeds, W Yorks - please help!!!! Thank You!
Posted by DrigKat. Answered on 16th Feb 2011 at 12.00Read The Answer
HELLO, I live in Venezuela, south america, and we do not have sour cream here. What can I use instead when baking? yogurt, whipping cream? Thank you very much! Flaviaelena
Hello, Can u advise me an alternative for sour cream & heavy cream. Leeta
Posted by FLAVIAELENA. Answered on 15th Feb 2011 at 12.00Read The Answer
By all accounts and reviews, this recipe sounds absolutely delicious and I am going to attempt it as soon I get the ingredients. However, I would like to ask if this cake is moist enough to serve hot as a pudding with custard or cream, and secondly could I substitute buttermilk for the sour cream? Many thanks for a lovely website. Softique
I made this cake last night as the first thing I have made from the book and am very disappointed with the result. The cake is extremely heavy and doughy - not pleasant at all. I did have to cook it for longer than the recipe said - probably about 10 minutes longer but I tested with a skewer and it came out clean. There were quite a lot of ingredients and I feel I want to throw it away. Have a regular ginger cake recipe I use which never goes wrong - so a real shame. Lester27
Posted by Softique. Answered on 14th Feb 2011 at 12.00Read The Answer