You never know, your query may have been answered already.
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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hi, I was wondering how I would make a black sponge cake? I have black gel colouring, but I was wondering if I have to mix this with chocolate powder first as I would rather make a black coloured vanilla sponge. Thanks!
Posted by Michymich11. Answered on 4th May 2012 at 12.00Read The Answer
Hi there! I once saw Nigella on BBC Food making a warm potato salad with bacon, peas, wine (I think) and new potatoes - more like a side dish than a salad really. Could you tell me which recipe this was? Thanks very much, Sandy.
Hi Nigella, I recently saw a video of you making a chocolate dessert. It is a favourite of your children, one of whom named this dessert hotchopot (if I remember correctly). Please help me find the recipe as I wish to replicate this luscious chocolate delight. Many thanks, Grace.
Posted by sandybosman. Answered on 3rd May 2012 at 12.00Read The Answer
I made the Marmalade Pudding Cake from Kitchen, but with some modifications. I used blackberry marmalade instead of orange and used 1 teaspoon honey in addition to the brown sugar. I set my oven (without fan) at 180 C and baked for 25 minutes and checked with a toothpick which came out clean from couple of locations. Therefore I turned the oven off and removed the pan from the oven. However the cake had not set properly in the centre, though it was alright around the edges. Does it mean that I removed it a little too early?
Posted by koolwal. Answered on 2nd May 2012 at 12.00Read The Answer
I want to make Nigella's Chocolate Guiness Cake (from Feast) in advance of a party. Should I leave the icing until the day of the party or can I do it before? If there is any left over (which is highly unlikely after reading the reviews of this cake) can you please tell me the best way to store it? Thank you.
Posted by Fairyblue. Answered on 1st May 2012 at 12.00Read The Answer
I make a lovely cottage cheese cheesecake but am having an enormous problem with the biscuit base turning out soggy. Can you help? Thanks!
Posted by Joalex. Answered on 30th Apr 2012 at 12.00Read The Answer
Is it possible to make Nigella's Birthday Custard Sponge a day in advance of serving and if so does it need to go in the fridge? I am a little worried in particular about the icing. Also, when the recipe says 'eggs', what size? Thanks.
Posted by Foodie123. Answered on 29th Apr 2012 at 12.00Read The Answer
I baked the Devil's Food Cake from Kitchen and I thought it was done because the toothpick came out clean. Only after it cooled and I sliced it, I noticed that it wasn't all cooked. The centre wasn't evenly brown - it had a mix of dark and light brown. Could I have popped it back in the oven to re-bake?
Posted by domesticgoddess11. Answered on 28th Apr 2012 at 12.00Read The Answer
Hi. I'd like to make Nigella's Incredibly Easy Chocolate Fruit Cake (from Nigella Christmas) as the bottom tier of a wedding cake. Nigella uses a 20cm/8-inch tin (which makes 10 'generous slices') but I need to feed 40 people with this bottom tier. Can I double or triple for example the cake ingredients and how long would it take to cook? Many thanks.
Posted by Katie Jane. Answered on 27th Apr 2012 at 12.00Read The Answer