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Kitchen Queries

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!

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

Latest Queries

  • Chocolate Pear Pudding

    Last night I made this pudding and followed the recipe and also the YouTube clip. However the food processor just couldn't process the mixture as it was so stiff. I ended up having to add a bit of water to enable it to be processed into a consistency that was able to be spread over the pears. Is there something I am missing? Otherwise it was a lovely pudding. I also used normal butter - should it have been unsalted? Many thanks, Sandra

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  • Forgotten Pudding

    I have some egg whites left and I've been thinking of making the Forgotten Pudding. I made it once a few months back and it came out perfect. However, I have a new oven and apparently all new ovens have this cooling system which cannot be turned off, so once I turn the oven off the cooling system automatically turns on and I am worried that the meringue won't be cooked/baked appropriately since the temperature will drop faster. How to make sure that the meringue actually comes out the way it's supposed to?

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  • Icing For Chocolate Cherry Cupcakes

    I am baking the Chocolate Cherry Cupcakes for a party along with a few other things so I'm trying to be organised, can I make the icing a few hours ahead of time? And if so do I store it in the fridge?  

    Hi, I made the Chocolate Cherry Cupcakes last night and they turned out pretty good, except for the fact that the icing seemed a bit too runny in spite of following the instructions meticulously. I waited for it to cool to see if it would thicken but ended up having to add an icing sugar and cornflower mixture to thicken it. I did use double cream so I was wondering what I might be doing wrong? Should I have taken it off the heat sooner? Thanks, koli4u2nv.

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  • Nigella's Chocolate Dessert

    Hello, once in a TV show Nigella made a delicious desssert of scrumbled chocolate cake with cherry in a big crystal glass. I could never find this recipe. Could you help me to find it? Thanks and hope to get this special recipe. Greetings from Brazil.

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  • Slow Cooker

    Hi there. I have a 6.5 litre slow cooker, and usually use it for lamb and beef stews. The problem I have is when attempting to thicken my stews. As the slow cooker I have is on auto, I find that when I add cornstarch as my thickening agent, it doesn't thicken at all. I have tried transferring some of the liquid to a sauce pan and heating it up on high, but it makes the sauce too thick. Do you have any suggestions? Many thanks, Eve Attwell

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  • Italian Christmas Pudding Cake

    I followed the recipe for Nigella's Italain Christmas PUdding Cake, but the mixture would not thicken. Eventually I beat it for so long it separated and I had to throw it all away. Why did it not work? I used all the ingredients as described and Elmlea double cream. Thanks

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  • Amaretti Morbidi

    I have several packets of Amaretti Morbidi that I bought from an Italian place. I was wondering if you have any recipies using for them? Maybe a sponge like base for an Italian-style trifle?

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  • Peanut Butter In Cheesecake

    For Nigella's Chocolate Peanut Butter Cheesecake do you use natural smooth peanut butter or sweetened smooth peanut butter? Thanks!  

    For Nigella's Chocolate Peanut Butter Cheesecake, can I use natural peanut butter or Skippy-like peanut butter? Mmgareau.

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