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How To Be a Domestic Goddess: Baking and the Art of Comfort Food (UK) by Nigella Lawson

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Notes about this book

  • Jane on March 14, 2009

    Love so many recipes in this book.

Notes about Recipes in this book

  • Black cake

    • Jane on April 22, 2009

      Very rich - great Christmas cake. Do need to plan ahead though.

    • NicholasS on July 12, 2014

      Some copies of this edition have a misprint in the recipe relating to the use of fruit mixture. All the fruit mixture should be used rather than half. This noted on Nigella Lawson's website: http://www.nigella.com/kitchen-queries/view/Black-Cake-/3750.

    • NicholasS on July 12, 2014

      Nigella Lawson's website clarifies the amount of Madeira should be 375ml (1 1/2 cups) and the Rum 350ml (scant 1 1/2 cups). http://www.nigella.com/kitchen-queries/view/Black-Cake-/4259

  • Rhubarb cornmeal cake

    • Jane on April 22, 2009

      My 16-year old son's favorite cake (and he's not into sweet things). I like it as much for the muscat-mascarpone cream which is very addictive.

    • Victoria_from_London on June 23, 2018

      500g rhubarb

  • Pistachio macaroons

    • Jane on April 22, 2009

      Very delicious. Great dinner party ending.

  • Ricciarelli

    • Jane on April 22, 2009

      If you love almonds you have to try these.

    • bdarmanin on March 23, 2013

      These are AMAZING! Definitely ones to try... Perfect with a cup of coffee!

  • Store-cupboard chocolate-orange cake

    • Jane on April 03, 2017

      This is a nice cake and as the title suggests, is one most cooks could do with ingredients they always have to hand. I used blood orange marmalade and it gave a good tang to the cake. I preferred it warm from the oven as a pudding cake than cold the next day.

    • lilham on September 13, 2015

      This is a lovely and rich chocolate orange cake. Mr lilham thinks it is too rich and prefers to eat it with yoghurt to cut the richness. Everyone else loves it as it is.

    • KIGirl on November 22, 2014

      I am not a big chocolate cake fan... But my work colleagues voted this 9/10

  • Torta alla gianduia (Nutella cake)

    • Jane on August 28, 2012

      I can only report on the cooking of this cake, not the eating, as I made it for a bake sale. The raw batter was delicious so I'm sure the cake is too. I had a problem with the ganache topping as it didn't thicken but I think I should maybe have used an electric whisk rather than a hand whisk. As a result it was quite runny when I poured it on the cake. On the positive side, it sold as soon as I walked it into the bake sale. I'm definitely making it again for a special dinner as I want to eat it next time.

    • Jane on April 23, 2017

      This is a great cake for a special occasion, especially for a Nutella lover. It's fairly simple looking, just a chocolate cake with a ganache topping dotted with browned hazelnuts. But it tastes wonderful and has a great texture - very moist. I use Frangelico for the cake and ganache.

    • rstuart on February 07, 2014

      I make this cake every year for my birthday.. no matter what else I consider, it's still my favourite. really wonderful! I leave the hazelnuts off the top. The ganache can take a while to thicken, but I just stick the pan in the fridge for a while..

    • jacbai on May 07, 2013

      Amazing cake! I've made it several times now and it is always popular amongst friends, family & work colleagues. It does require a bit of time to make, but is worth the effort. Try to ignore how much Nutella goes into the recipe - its quite shocking! I agree with Jane that the ganache is quite runny. I just stored the cake in the fridge to keep the ganache firm until serving.

    • digifish_books on May 02, 2015

      I find the quickest and easiest way to remove the hazelnut skins is to boil them in bicarb and water for a few minutes (see http://www.mybakingaddiction.com/how-to-peel-skin-hazelnuts/)

    • KIGirl on November 22, 2014

      Based on the notes below - I made this for my birthday this year. I didn't have any problems with the ganache setting. What I did notice was the change in texture and taste on refrigeration. Unremarkable Cake with little flavour (in the cake itself despite the amount of Nutella!) before refrigeration - dense mousse-like desert on refrigeration and it appeared to improve with age!

    • LouiseQuasiChef on August 28, 2018

      This is an AMAZING cake! Beautiful flavor for minimal effort. I toast the hazelnuts, and then whack with a marble rolling pin to split. The full halves I pull out to put on the top of the cake; the crumbs/smaller pieces get ground in the food processor for the interior of the cake. A winner!

  • Molten chocolate babycakes

    • Jane on March 27, 2016

      Very quick and easy to make. I make them in silicone molds and they slip right out so no need for the parchment lining that Nigella suggests. At 10 minutes the center is very gooey, as a molten chocolate cake should be.

    • Hellyloves2cook on November 16, 2012

      I have made these many many times. They are easy to make and delicious,albeit incredibly rich. I like that they can be made in advance which has been useful on occasions.

  • Easter nests

    • Jane on April 22, 2009

      Despite my daughter being 14, we still had to make these for Easter. Very easy to make and look so cute.

  • Iced rum sauce

    • Jane on April 22, 2009

      This has become my accompaniment of choice for Christmas pudding. The combination of boozy cold with fruity hot is fabulous.

    • Eurydice on May 20, 2011

      Even family members who usually refuse Christmas pudding loved it with this. Will make it every Christmas now.

  • Frangipane mince pies

    • Jane on April 22, 2009

      I can't imagine Christmas without these mince pies. I now have to make them for friends as well. The frangipane topping makes them so much more delicious than a pastry lid.

    • lilham on December 22, 2013

      I just made a batch of this, and I can't imagine Christmas without them anymore. My husband tolerates mince pies, but raves about this. In his words, the frangipane topping makes these more like little cakes, and less dominated by the sweetness of mincemeat compared to standard mince pies.

    • Lillibet on December 02, 2011

      I agree with Jane below - I don't like mincemeat, but my partner LOVES these and has been nagging me since the beginning of November to make them - He has had to wait until December but tonight is the night.....

  • Christmas-morning muffins

    • Jane on April 22, 2009

      Families all need Christmas traditions - mine all seem to be about food. And these muffins are definitely one I'm keeping - I've made these for the last seven Christmas breakfasts and don't see any reason to stop.

  • Steamed syrup sponge

    • Fiona on September 01, 2011

      Having invested in a steam pudding bowl with clip lid, my first attempt was this recipe - incredibly easy, and took just a few minutes to make. I halved the amount of lemon as the rest of the family aren't keen on lemon puddings - but still too much for them. I would have liked the syrup to permeate through the pudding a bit more than it did, but that's because I have a very sweet tooth - it probably was a good balance of soft sponge pudding with about an inch around the outside soaked in syrup. Will make again.

    • KarinaFrancis on June 27, 2013

      Loved this and it brought a sentimental tear to a British ex-pat's eye. Substituted some leftover pear and ginger syrup for the golden syrup and it worked a treat.

  • Cheese, onion and potato pies

    • rodillagra on January 07, 2015

      Even lovely when served cold.

  • Night-and-day cupcakes

    • rodillagra on January 07, 2015

      Might have been delicious. I made them for the school cake sale but by the time I got to the table they had already been sold.

  • Banana bread

    • Eurydice on May 17, 2010

      My favourite banana bread so far. Maybe it's the rum and sultanas :)

    • sharifah on December 10, 2012

      This was a nice and very moist cake. I used Morgan's spiced rum because that was all I had but you can't taste the rum, it just makes the sultanas moist and plump. I was alarmed at the amount of mixture as it filled a 2lb loaf tin right to the top and I was convinced it would spill over during baking, but it didn't.

    • PiaOC on May 18, 2013

      Even without the sultanas, this is a great bread.

    • digifish_books on May 02, 2015

      Have made this often, and we just love it. I use dark rum rather than bourbon.

    • Foodycat on October 01, 2015

      This is such a great recipe, infinitely adaptable. I've done it with apricots in sherry instead of the sultanas. Today I've made 1 loaf with sultanas in Malibu, slivered almonds instead of walnuts, and wholemeal SR flour and 1 loaf with sultanas in Southern Comfort, slivered almonds, 2 mashed bananas and a chopped peach, and the wholemeal flour. All good.

    • delaneymes on January 18, 2019

      The best. I always add chunks of dark choc and often just use whatever booze I have for the sultanas/raisins. My favourite banana bread!

  • Fresh gingerbread with lemon icing

    • Eurydice on May 17, 2010

      Possibly the best gingerbread recipe? When I made it I had no golden syrup so left it out, but I don't think it mattered. The lemon icing is great with it too..

  • White-chocolate and macadamia brownies

    • Cati on November 11, 2012

      I cut back sugar by 50 grams, but next time will try cutting back by 100 grams as they were still too sweet for me and family.Quick and easy.

    • cassiemcgannon on August 12, 2012

      These were too sweet for my taste, and I have a pretty sweet tooth!

  • Butter cut-out biscuits

    • Astrid5555 on December 13, 2014

      I think we finally found our favorite cutout cookies for Christmas. This recipe produces the perfect dough for baking with children AND they taste amazing (more than a week later they are still excellent!).

  • My mother-in-law's Madeira cake

    • lilham on August 07, 2015

      It's a lovely cake but I would prefer not to have a dusting of caster sugar on top. Should have gone with gut instinct and omit that step.

    • Foodycat on May 26, 2018

      I used demerera sugar for the final dusting, which seemed to almost disappear. But a lovely cake, a bit denser than a sponge, beautifully buttery, not too sweet and slightly lemony. The quantity of 240g butter is annoying when a pat is 250 though.

  • Boston cream pie

    • lilham on July 09, 2016

      Really lovely. Soft sponge, with creme patisserie in between two layers and a chocolate icing on top.

  • Sour-cream chocolate cake with sour-cream icing

    • lilham on May 14, 2016

      A soft and moist chocolate cake. My kids and I loved this. Mr lilham find it too sweet. I added less sugar then specified (180g for the batter, but full amount for the icing). I needed only 2/3 of the icing on the cake.

    • Elnara on December 09, 2013

      Cake was easy to make and turned out okay. It was a great success with the kids and those who like things extra sweet. A bit too sweet for my taste, but acceptable. Not sure if I'll make again. Perhaps for a kids party.

  • Chocolate-chestnut cake

    • lilham on October 13, 2013

      Very nice way to use up a can of chestnut purée. Dense and moist. We prefer serving it with cream or icecream instead of the icing sugar as suggested.

  • Banana, cherry and white-chocolate cupcakes

    • lilham on February 29, 2016

      I would never expect a one pot cake mix can taste this good. I made them in my mini muffin trays and everyone kept coming back for seconds, and thirds, and fourths!

  • Banana muffins

    • lilham on January 19, 2015

      This has to be the worst muffins I have ever had. Mr lilham made them and told me the batter looked strange. He also commented on the lack of eggs. My preschooler refused to eat them and she loves all cakes normally. If I could give 0 star I would.

    • sharifah on November 10, 2013

      As I was mixing it, I thought there was too little flour and too much of baking powder + bicarb soda, and strangely no eggs? And I thought there's no way this mix would make 12 muffins as the book states. Yep, I managed to only get 6 muffins, and they were very light but I've made better banana muffins, won't be using this recipe again.

    • embk27 on May 07, 2016

      I've tried this recipe twice just to check it wasn't something I'd done wrong but both times the mix looked odd and the muffins came out incredibly dense and chewy in an unpleasant way. Wouldn't make again.

  • Star-topped mince pies

    • lilham on December 30, 2016

      Lovely and light pastry. My 5 year old declared this is the best mince pie. (I prefer the frangipane mince pie on the next page myself. I used a normal tart pie instead of a mini one and baked at 200C for 15 min.

    • saladdays on December 20, 2011

      These are my default mince pies as I make them every year. The pastry is very delicate and they make a nice mini mouthful. Many mince pies are too heavy and filling but these are very light to eat.

  • Lily's scones

    • saladdays on December 20, 2011

      These are simple and easy to make and can be from bowl to oven and plate within 30 minutes. I must admit to adding a couple of spoonfuls of sugar to the recipe!

    • Foodycat on July 09, 2014

      Best scones I have ever made.The amount of cream of tartare looks like a mistake, but it is right, and these don't have the strong metallic taste you can get with too much baking powder. Even more successful if you substitute buttermilk for the milk in the recipe.

  • Hettie Potter's suet-free mincemeat

    • Lillibet on December 02, 2011

      I am not a mincemeat eater but have highest recommendations for this from those who are. V fruity and makes mincemeat accessible to those who are on a reduced fat diet (consider filo pastry parcels to wrap it in as well). I usually change the dried fruit using dried cherries, cranberries, blueberries and strawberries as well as sultanas.

  • Snickerdoodles

    • noirem on October 04, 2011

      nice cookies, but they're not snickerdoodles.

  • Rosemary loaf cake

    • sharifah on February 10, 2018

      Very simple cake and the rosemary adds an unusual taste and smell dimension. I followed the 2 tsp of rosemary exactly, and I think it’s just right... too little and you wouldn’t smell or taste it, and too much would be overpowering. Really nice, would make this again

    • sarahrainey on January 07, 2016

      great and unusual cake

  • Passionfruit cheesecake

    • gabriella on April 04, 2012

      I used passion fruit juice from a carton in the main cheesecake mix and this worked fine, although the flavour was probably more subtle than using fresh passion fruit juice.

  • Lemon-raspberry muffins

    • j_h on July 03, 2017

      Used frozen raspberries and didn't have any eggs so tried this - Whisk together 2 tablespoons of water, 1 teaspoon of oil (like corn or vegetable oil) and 2 teaspoons of baking powder. Use this in place of one egg.

    • Livmichelle on September 08, 2017

      Made these today with lime zest, didn't have a lemon, lemon extract and buttermilk super awesome! Lemon-lime buttermilk raspberry muffins.

  • Supper onion pie

    • Hellyloves2cook on October 14, 2013

      Have made this twice now- just wonderful served with a salad.

    • Livmichelle on September 08, 2017

      I've made this so many times, no recipe needed now, even onion haters love this pie

  • Pink-grapefruit marmalade

  • Lemon-syrup loaf cake

    • cassiemcgannon on March 02, 2013

      Exactly what the description sounds like - quite plain but great texture and very lemony.

  • Processor puff-pastry

    • cassiemcgannon on March 02, 2013

      This is pretty straightforward for a pastry recipe, and works well. It tastes very, very buttery, so if you want a more neutral flavour maybe look elsewhere.

  • Buttermilk birthday cake

    • cassiemcgannon on July 10, 2012

      Great as a base for decorated birthday cakes - firm enough to hold large quantities of icing and lollies, but still tastes good.

  • Easy almond cake

    • KarinaFrancis on August 20, 2013

      I love this cake, its moist and almondy. I've tinkered with the flavourings - orange rind and orange flower water as well as orange rind and rosewater. All of the combinations work beautifully. Goes very well as a posh dessert with some quinces roasted in syrup and a dollop of yogurt.

  • Brownies

    • rstuart on February 07, 2014

      These have been my favourite brownie recipe since I first tried it over 10 years ago.. still haven't found anything to beat it. I omit the nuts due to personal taste..

  • Peanut-butter squares

    • rstuart on February 07, 2014

      Another fantastic recipe.. very quick, and wonderful. It always goes quickly when I bring it to a party..

  • Blueberry muffins

    • MiChal.626 on October 14, 2013

      We make this ALOT, usually in a doughnut pan.

  • Strawberry shortcakes

    • joneshayley on June 03, 2018

      Very good recipe! Easy, delicious and impressive. I’ll make them for any afternoon tea

  • Jam-doughnut muffins

    • joneshayley on August 19, 2018

      Ridiculously easy and delicious.

  • Damp lemon and almond cake

    • sarahr428 on October 23, 2014

      I cook this almost every week for our small hotel, I up the quantity a bit to 250g of butter/sugar/almond mainly because i think my lemons are probably twice the size of nigellas.. if it looks a bit runny dont worry it always comes out perfectly.. and i use almond that has its skin on which gives it a bit of colour and a slightly nuttier taste

  • Brown sauce

  • Sausage and spinach pie

    • KateW on December 10, 2015

      Pastry is very good, an easy filling and freezes well. Would be good on a picnic

  • Tarte tatin

    • Charlotte_vandenberg on September 03, 2018

      Excellent recipe, very easy, especially since I used store bought puff pastry this time. Used a different pan for caramelizing the apples, but have a tarte tatin pan on my wish list now.

  • American breakfast pancakes

    • embk27 on May 07, 2016

      Brilliant recipe - can just whizz everything up in the food processor and the batter is ready to go. Perfect for hungry five-year-olds demanding pancakes at 6am!

  • Dense chocolate loaf cake

    • embk27 on April 07, 2018

      Lovely squidgy cake - best served warm. I used milk chocolate instead of dark and came out fine.

  • Norwegian cinnamon buns

    • ElianeW on December 19, 2017

      I love this recipe. It's our Christmas morning breakfast. BUT I always find the dough far too wet and add tons more flour to get a proper consistency. There is something wrong with the recipe. Don't panic. Add flour. Oh and don't eat them all in one sitting.

  • Flora's famous courgette cake

    • Livmichelle on September 08, 2017

      I've made this many times, so good!

  • Courgette and chick pea filo pie

    • Livmichelle on September 08, 2017

      This pie is my go to veggie dish, it looks beautiful and tastes great too

  • Spiced apple chutney

    • etcjm on September 23, 2018

      Cooked with 2 'normal' red chillies instead of birds eye. Quite hot enough thank you. Sure this will be enjoyed as Nigella quite rightly says with some pastry. Be interesting to see how it matures.

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Reviews about Recipes in this Book

  • ISBN 10 0701168889
  • ISBN 13 9780701168889
  • Linked ISBNs
  • Published Oct 05 2000
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United Kingdom
  • Publisher Chatto & Windus
  • Imprint Chatto & Windus

Publishers Text

In the busy, stressful life of the modern woman, there could be more feelgood mileage from running up a tray of muffins or baking a cake than in almost any other cooking. But we're so busy making efficient, 'modern' food, that we too easily forget, what Nigella demonstrates in this mouthwatering and deliciously reassuring cookbook, that actually it's not hard to make a cake, that the appreciation and satisfaction it brings are out of all proportion to the little effort involved. A domestic goddess has to maintain her cool when faced with pastry - but with Nigella's guidance even shortcrust pastry can be pretty pain-free. Here at last is the book which understands our anxieties, feeds our fantasies and puts cakes, pies, pastries, preserves, puddings, bread and biscuits back into today's kitchen and our lives. Everything from cup cakes to certosino, from brownies to bagels, from peach cream pie to pizza, chewy amaretti to Blueberry boy-bait, from baklava to a Barbie cake, as well as children's cooking, Christmas baking and other family treats.

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