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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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  • Easy Sticky Toffee Pudding

    I made the Easy Sticky Toffee Pudding the other day and it turned out not so great - after the full cooking time (plus ten minutes extra) the sauce was all still on top of the cake rather than underneath, the cake itself was a bit lumpy and it looked horrible. I threw out quite a lot of the liquid before the ten minutes extra coking time and actually it all tasted pretty much ok (the cake was cooked properly and the sauce wasn't too far off the wrong consistency) but it really didn't look very good. Any tips? Thanks in advance!

    From the nigella team:

    Nigella's Easy Sticky Toffee Pudding (from Nigella Express and on the Nigella website) is a "self-saucing" type of sponge pudding. As the sponge cake bakes the liquid sauce thickens and sinks to the bottom of the dish. It is worth mentioning thet the water for the sauce needs to be very hot, from a just-boiled kettle, and not cold.

    This pudding has been made by several people and we have not experienced this probalem before. However from the description of the undercooked cake it could be that your oven was not quite hot enough. Make sure that the oven is fully preheated before you assemble the pudding and bake it on a middle or upper shelf in your oven. It may also be worth checking your oven temperature with an oven thermometer.

    The recipe uses 500ml/2 cups of boiling water as most people like a generous amount of sauce. However if you prefer less sauce, and a much thicker sauce, then you can reduce the water to 300ml/1 1/4 cups.

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