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I have now tried 3 times to make the Honey Chocolate Cake (from Feast, p276) and each time it's sunk in the middle. The first time I did it by hand and forgot to put the water in. The second time, I did add the water, same result. Third time did it with an electric whisk, same result. I don't know what I'm doing wrong!
I made the Honey Chocolate Cake twice, once with the manual method and once in the food processor. Both cakes subsidied to look more like a flan case rather than the cake in the picture! I was devastated as every other Nigella recipe I have tried has worked out perfectly. I have obviously done something wrong but what? Having read and re-read the recipe, I cannot see that I have deviated in any way from the instructions or ingredients. The mixture looked great and the batter was very smooth prior to baking and the "cake" tasted wonderful just sank like the proverbial stone when it came out of the oven! Please can you help as I would dearly love to try this again. Thank you
Posted by yjoseph. Answered on 11th Feb 2012 at 12.00Read The Answer
How do you make self-raising flour at home? Unfortunately it is not available where I live. Thanks!
Posted by sindhuri. Answered on 10th Feb 2012 at 12.00Read The Answer
Hi there! Nigella has some sticky sausage recipes that call for "cocktail sausages". Can I clarify if these are the small 'hot dog' style sausages or chipolatas? I tried the recipe with chipolatas and was not convinced they were the right sausages to use.
Posted by AuX. Answered on 9th Feb 2012 at 12.00Read The Answer
I'm making my sister's wedding cake. Its going to be three layers and my sister doesn't want fruit cake. We have decided on a Mud Cake for the bottom (very popular here in Australia for weddings) and Nigella's Black Cake (a nod to the traditional fruit cake) for the top layer. I'm finding it hard to find a suitable recipe for the second tier. Does Nigella have a suggestion? Cheers Jonathan in Melbourne
Posted by Jon80. Answered on 8th Feb 2012 at 12.00Read The Answer
When I am making a tart I cannot prevent my frozen shortcrust pastry case from rising. I have tried pricking it and blind baking and doesn't seem to work. Can you help?
Posted by katpid. Answered on 8th Feb 2012 at 12.00Read The Answer
I am baking cupcakes for Valentine's Day at work as part of a fundraiser we are doing for a childrens' charity. I have ordered my heart shaped silicone cupcake cases but need to get hold of some paper cases to cook and hold them in, I can't seem to find any anywhere! Any ideas?
Posted by SuperCath. Answered on 7th Feb 2012 at 12.00Read The Answer
Hi there! I am from South Africa and want to treat my fiance to a lovely dinner on Valentine's Day. He loves pork chops and crackling. Do you have any suggestions for something nice? Thanks
Posted by meriska. Answered on 6th Feb 2012 at 12.00Read The Answer
When making a Chocolate Fruit Cake, at what stage should I add liquid glucose and how should I add it?
Posted by saramalouisduke. Answered on 5th Feb 2012 at 12.00Read The Answer