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!

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

• Dark Muscovado Sugar

  Hi, I'm in Australia and making one of the christmas cakes, the one with prunes and cocoa in it, out of the Christmas book of Nigella's and it uses muscovado sugar. I have looked in the supermarkets here and can't locate it. Would dark brown sugar work the same way and at the same measurement? Thanks Catherine

  Posted by montys. Answered on 10th Dec 2010 at 12.00

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• Dundee Cake for Christmas

  If I make a Dundee cake for Xmas this week, will if keep ok or would it be better to make it nearer Xmas?

  Posted by scrunch1. Answered on 9th Dec 2010 at 12.00

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• Christmas Cake Tin Trauma

  I have a kings ransom in cake tins, but I'm stuck for which would be best for a Christmas cake. Should I be going for one that's quite deep? Or will a fairly normal 7cm depth one be fine? This recipe I plan on using is the one from your book 'Nigella Christmas' (which I love!)

  Posted by napoleon!. Answered on 8th Dec 2010 at 12.00

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