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Hi, I've tried Nigella's Hokey Pokey recipe many times but haven't been able to get it quite right yet. I add the bicarbonate of soda through a seive so I don't get lumps and then don't have to stir and deflate the mixture too much, and I use a candy thermometer to get the mixture up to just above 140C every time. I still sometimes get a really firm shell around a bubbly middle in the final hokey pokey. Should I be waiting for the mixture to cool a bit before adding the bicarb (saw that suggested in comments), or maybe heating to a slightly lower temperature, or for shorter/longer? Or maybe does the temperature of the room it's setting in make a difference? Thank you, Christine
Posted by christine.simpson. Answered on 26th Feb 2014 at 12.00Read The Answer
I want to make the Chocolate Pistachio Fudge and freeze it to give as a gift at a later date. I know the recipe says it an be frozen, can it be defrosted though to be given, will it be OK? Thanks for your help.
Posted by Amyisla. Answered on 25th Feb 2014 at 12.00Read The Answer
Can I substitute olive oil for butter in Nigella's Lemon Polenta Cake? If so, how much?
Posted by chsamson. Answered on 24th Feb 2014 at 12.00Read The Answer