Cooks' Questions on Puddings and sweets

Showing recipes 1 to 10 of 18 in this category:

Q: I've been trying to track down a type of nougat called turrón for one of your recipes but I cannot find it anywhere – can you help?

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Q: How do I know what type of chocolate to use for cooking?

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Q: Can I use foil to cover individual Christmas puddings during cooking?

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Q: When melting chocolate with a high cocoa content, why does it sometimes separate?

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Q: Is there a trick to removing the fiddly little stalks out of small fruit such as blackcurrants and redcurrants?

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Q: Is there a way I can be sure of success with powdered gelatine?

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Q: It might sound obvious, but do I have to buy whipping cream for whipping?

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Q: Why do you always recommend whole candied peel rather than the more readily available ready-cut peel?

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Q: When making tiramisu, the mixture split and curdled when I added the mascarpone. Where did I go wrong?

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Q: What's the difference between crème de marrons and chestnut purée, and are they interchangeable in recipes?

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