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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

  • Sticky Toffee Pudding

    Hi, I have tried Nigella's Easy Sticky Toffee Pudding and it did not work as there was too much liquid. The recipe says pour over 500 ml boiling water but surely this is far too much? Kind regards Jane.  

    I was planning on making the Easy Sticky Toffee Pudding in advance for a party so that I don't have to worry about assembling and cooking it in the evening. Is this possible or will the sauce dry out when it is re-heated? Thanks, IzzyBelle.

    From the nigella team:

    Nigella's Easy Sticky Toffee Pudding (from Nigella Bites) is a self-saucing type of sponge pudding where the sauce mixture is poured over the top of the cake batter and as the pudding bakes the sauce appears in the base of the dish. We are sorry that you experienced a problem with the dish but 500mls/2 cups is the correct amount of boiling water and many people have enjoyed this recipe. It is difficult to work out what went wrong for you without more description but if the cake was soggy then it may not have baked quite long enough, the oven could have been slightly too cool or the dish could have been smaller but deeper than the one specified which would mean that a longer baking time is required.

    It is possible to reheat the pudding but this is really best for leftovers by warming individual portions in a microwave. Also as self-saucing puddings stand you will tend to find that the sponge will absorb some of the sauce, and this will slightly spoil the effect of the pudding. The actual mixing of the pudding takes only a couple of minutes so to save time you could measure out the ingredients ready - you can put the dry ingredients for the sponge together in a bowl and the wet ingredients in a jug but don't mix wet with dry until the last minute. Set out the butter and sugar for the sauce separately. As you mix the cake batter you can boil the kettle and then pop the completed dish into the oven before you serve up the main course. The pudding will then bake and be ready just in time for dessert.

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