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.
I want to make Nigella's Utlimate Christmas Pudding recipe (using Pedro Ximenez sherry). But can I use gluten-free flour?
Posted by Byll. Answered on 18th Nov 2015 at 12.00Read The Answer
I would like to make 1 pint versions of the Ultimate Christmas Pudding and Nigella's receipe is for 3 pint puddings. Please can you let me know how long I will need to steam these smaller puddings? Also I would like to feed my puddings to make them extra tasty, could you give me recommendation on how I would do this? Many thanks, Stacey.
Posted by staceylslater. Answered on 17th Nov 2015 at 12.00Read The Answer
How far out from Christmas Day should the Ultimate Christmas Pudding be made? Will it benefit from age like the old pudding hanging in calico in the pantry for months?
Can someone tell me how far before Christmas this can be made? Does it benefit from being left for a few weeks? Luckstar.
Posted by Luckstar. Answered on 16th Nov 2015 at 12.00Read The Answer
Can't wait to make the delicious sounding Ultimate Christmas Pudding. I have a bottle of Winters Tale Amontillado Sherry and a bottle of Harveys Bristol Cream Sherry and I'm wondering which sherry would be best to use in the recipe as I can't get PX Sherry locally here where I live in Co. Kildare. Your advice much appreciated.
Posted by EbonySimba. Answered on 15th Nov 2015 at 12.00Read The Answer
I was planning to make the Parmesan Shortbreads and give them as gifts at Christmas with a homemade chutney. Will they really only last five days in an airtight container? Is there any way to make them last a bit longer. I know they will be eaten as soon as they are open but I don't want to be making them at the last minute.
Posted by angelarae100. Answered on 14th Nov 2015 at 12.00Read The Answer
Can I replace the Marsala wine with port in the Fig And Olive Chutney recipe? I have all the other ingredients and we don't use Marsala in anything else so would port suffice? Thanks.
Posted by coolmum333. Answered on 13th Nov 2015 at 12.00Read The Answer
The Salted Chocolate Tart recipe is to die for! The combination of salt and chocolate is lovely. My family loved it. However, I failed to find a loose bottomed 23 cm tin that is 2 inches deep. I have one but its shallower, so there is too much base left over.
Posted by nessie51. Answered on 12th Nov 2015 at 12.00Read The Answer
Hello, I am planning to make Traditional Christmas Cake from Nigella Christmas. The book suggests that I can make the cake 6 weeks ahead. Is it okay if I start earlier, maybe mid of October. Also, at what frequency shall I feed my cake. I live in a tropical climate - Western India. The current temperature here is 28C with a 54% humidity. Will alcohol feeding be enough to keep my cake fresh in this climate, or, I should take some extra measures, as well? Thank you, Neha.
Hi there. Have just made several small Christmas cakes from Nigella's Traditional Christmas Cake recipe - the one that boils the fruit in bourbon and soaks overnight. With so much alcohol and fruit I'm surprised to see it says it keeps for 6 weeks in a tin but it can be frozen. Do I need to freeze it to keep it fresh until Christmas? Will it last in a tin, unfrozen, for more than 6 weeks? Never frozen a rich fruit cake before but this one doesn't look as dark as ones I usually make so wondering how to store!!! Thanks!
Posted by neha.priy. Answered on 11th Nov 2015 at 12.00Read The Answer