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

  • Sweetening Chestnut Puree

    Hi there I would like to make Nigella's Chocolate Chestnut Pots. However have just bought a jar of chestnut puree and it isn't sweetened. Could I still go ahead and make the pots? If not what should I do? Many thanks.

    From the nigella team:

    Nigella's Chestnut Chocolate Pots (from Nigella Christmas and on the Nigella website) use a sweetened chestnut puree which is sometimes labelled as creme de marrons or chestnut cream. It is sweetened with some form of sugar and usually has vanilla added. If you have bought the unsweetened form then you should not use the puree in the recipe, but you can sweeten it first and then use it.

    To sweeten the puree, put it in a bowl and beat in icing sugar (confectioner's sugar) until combined. Commercial products can have up to 50% of the weight as sugar but we would suggest starting with 100g (1 cup) icing sugar to 300g (1 1/4 cups) puree and then beating in 1 teaspoon vanilla extract. Taste the mixture and beat in extra sugar if you feel that the puree isn't sweet enough. You will need to weigh/measure out the appropriate amount of puree once you have added the sugar. Leftover sweetened puree can be frozen to be used later, or stirred into plain yogurt for a dessert or breakfast treat.

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.