Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

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

  • Girdlebuster Pie

    Please HELP! There are scores of us combing the internet, trying to locate the "Girdle Buster Pie" recipe you mentioned/prepared on one of your episodes. Why can't we find "Girdle Buster Pie" in your cookbooks? There is one brave soul (I think she's an American) who tried to remember the pie's ingredients/prep method and has posted her attempt out in Cyberspace. I found her posting but what she did isn't what you did on your show. Please share the recipe with your thousands of loyal viewers! THANK YOU!

    From the nigella team:

    The Girdlebuster Pie is a freezer pie made with a crust of digestive biscuits (graham crackers) and milk and dark (bittersweet) chocolate chips. The crust is filled with softened coffee or vanilla ice cream and topped with a butterscotch sauce. Un fortunately we do not have the space to reproduce recipes in this section, but the recipe appears in the Christmas book on p87 and was also featured on-line in the Daily Mail newspaper on 27th September 2008. 

    When making the pie we would suggest that the ice cream filling is allowed to become fully solid in the freezer before the butterscotch sauce is poured on and also make sure that the sauce has cooled properly - these precautions should reduce the risk of the ice cream layer melting. It may be worth making the crust and filling on one day and the sauce the following day. The pie will keep in the freezer for up to 6 months so can be made ahead of time. You need to cut the pie direct from the freezer as the sauce softens too quickly, but it is helpful to dip a sharp knife into a jug of hot water (and wipe it dry) between each cut.

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.