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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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  • Leftover Maple and Pecan Bundt Cake

    I love the recipe for Maple and Pecan Bundt cake in kitchen and have now made it several times. However, with the rest of the house away at the moment, I have some that has started to go stale. Do you have any suggestions as to how I could use this as it really is too good to throw away.

    From the nigella team:

    One of the easiest ways to use up leftover cake is in trifles - particularly the free-form style of trifle where you would slice the cake up, sprinkle over a little of your favourite liqueur or some orange juice and top with whipped cream and berries. A more formal affair in a bowl with layers of fruit, custard and cream would also be good.

    For a warm dessert you could warm slices of the cake in a microwave (in short bursts and be careful as the nut mixture will become very hot quite quickly) to refresh them slightly then serve with custard (creme Anglaise) or ice cream. Alternatively it could be made into a baked bread and butter style pudding, you will need to judge for yourself how much milk you will need to cover the cake but for each 150ml (2/3 cup) full-fat/whole milk use 1 egg plus no more than 1 tablespoon of sugar, or extra maple syrup, as the cake is already quite sweet. Cube up the cake and spread in an appropriately sized dish. whisk the egg, milk and sugar together and pour this over the cake then bake at 170c/325F until just set in the centre.

    Leftover fresh cake will also freeze quite well in pieces. Wrap each piece in a double layer of clingfilm and then a layer of foil and freeze for up to a month. Thaw for 3-4 hours at room temperature.

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