Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest Instagram

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!

Submit your query

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

Latest Queries

  • Chocolate Peanut Butter Fudge Sundae

    I have a question about the sauce for the Chocolate Peanut Butter Fudge Sundae that Nigella has in her Express book. In the book she makes it using double cream and golden syrup and on the dvd she makes it using sweetened condensed milk. Everything else seems to be the same except for this. I'm not sure which recipe to follow?

    From the nigella team:

    We suspect that there may be some confusion caused between the recipe for chocolate sauce in the Peanut Butter Fudge Sundae - which appears on p160 of Nigella Express - and the Chocolate Pistachio Fudge - which appears on p338 of the same book.

    The sauce for the ice cream sundae contains double cream and golen syrup and these should be used, as per the recipe printed in the book. The sauce is designed to be pourable and will stay a little runny after it has been poured over ice cream. In contrast the Pistachio Fudge will thicken as it cools, though in molten form it could be used for ice cream too. 

Need some help in the kitchen?

Ask Nigella

Submit your query


Remember you can use the search bar to delve through our Kitchen Queries archives.