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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 12.00Read The Answer
Living in France where the Christmas Log is traditional, I am keen to try Nigella's Yule Log (Nigella Christmas). The ingredients do not include flour. Is it possible to cook the sponge base with just eggs and sugar plus cocao powder? I am confused and hope to get a reply from you. Many thanks
Posted by britinfrance. Answered on 7th Dec 2010 at 12.00Read The Answer
Hello, I would like to find out where to get the tinned cherry tomatoes I saw Nigella use in her chickpea and chorizo stew. Any ideas? I'm in the States and have never seen them here. Thank you so much!
Posted by nelmink. Answered on 6th Dec 2010 at 12.00Read The Answer