How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking by Nigella Lawson

Search this book for Recipes »
  • My mother-in-law's Madeira cake
    • Categories: Cakes, large; Afternoon tea; British
    • Ingredients: store-cupboard ingredients; lemons
    show
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: store-cupboard ingredients; caraway seeds
    show
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: lemons; poppyseeds; store-cupboard ingredients
    show
  • Easy almond cake
    • Categories: Cakes, large; Dessert
    • Ingredients: eggs; marzipan; store-cupboard ingredients; almond extract
    show
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: store-cupboard ingredients; golden granulated sugar; rosemary
    show
    • Categories: Cakes, large; Afternoon tea; French
    • Ingredients: store-cupboard ingredients; cake flour; eggs
    show
    • Categories: Cakes, large; Dessert
    • Ingredients: lemons; eggs; almond extract; ground almonds; store-cupboard ingredients
    show
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: lemons; store-cupboard ingredients
    show
    • Categories: Cakes, large; Afternoon tea; British
    • Ingredients: store-cupboard ingredients; heavy cream; seedless raspberry jam; raspberries; eggs
    show
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: mascarpone cheese; lemon oil; store-cupboard ingredients; lemon curd
    show
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: store-cupboard ingredients; lime curd; raisins; zucchini; limes; pistachio nuts; cream cheese
    show
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: store-cupboard ingredients; cake flour; cream cheese; dark brown sugar; heavy cream
    show
    • Categories: Cakes, large; Dessert; American
    • Ingredients: store-cupboard ingredients; heavy cream; vanilla beans; dark chocolate
    show
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: store-cupboard ingredients; instant royal icing; coconut rum; unsweetened shredded coconut; confectioner's sugar
    show
  • Autumnal birthday cake
    • Categories: Cakes, large; Afternoon tea; Fall / autumn
    • Ingredients: store-cupboard ingredients; maple extract; pecans; maple syrup
    show
    • Categories: Cakes, small; Afternoon tea
    • Ingredients: lemons; yogurt; store-cupboard ingredients
    show
  • Cherry-almond loaf cake
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: store-cupboard ingredients; candied cherries; almond extract; ground almonds
    show
    • Categories: Cakes, large; Dessert
    • Ingredients: cornmeal; yogurt; rhubarb; ground cinnamon; store-cupboard ingredients
    • Accompaniments: Muscat-mascarpone cream
    show
    • Categories: Sauces for desserts
    • Ingredients: muscat wine; eggs; confectioner's sugar; mascarpone cheese
    show
  • Banana bread
    • Categories: Bread & buns, sweet; Afternoon tea; American
    • Ingredients: store-cupboard ingredients; golden raisins; walnuts; bourbon; bananas
    show
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: store-cupboard ingredients; orange flower water; dried pears; ground almonds; marzipan; golden raisins; lemons; white rum; candied cherries
    show
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: store-cupboard ingredients; apples; lemons; walnut oil; walnuts; ground cinnamon; rum; golden raisins
    show
    • Categories: Cakes, large; Afternoon tea; Winter
    • Ingredients: store-cupboard ingredients; ground almonds; canned plums; almond extract; light brown sugar
    show
  • Fairy cakes
    • Categories: Cakes, small; Afternoon tea; Children's parties
    • Ingredients: instant royal icing; store-cupboard ingredients
    show
    • Categories: Cakes, small; Afternoon tea
    • Ingredients: lavender; store-cupboard ingredients; instant royal icing
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Damp lemon and almond cake

    • Lepa on August 31, 2021

      This cake was not a success. It was a bit flavorless (not enough lemon!) and the texture is awful (rubbery and lumpy(?) because it baked for so long. I loved the idea of lemon and almond but I'll look elsewhere for future inspiration.

  • Lemon-syrup loaf cake

    • herbietea on January 20, 2013

      This cake always comes out well. Poured most of the syrup on hot so it soaked in, but left a little for 15 mins to cool & thicken, then drizzled on top so it 'sat' there, and then sprinkled with a little caster sugar.

  • Butterscotch layer cake

    • Jojobuch on August 06, 2016

      Great caramel frosting! The cake was not as tender as I was expecting, maybe I overworked the gluten in it. Flavour was good, the husband loved it.

    • Melanie on May 25, 2014

      My sister made this for one of my birthday cakes. It was pretty tasty. Made as one cake and sliced into three layers. Take the caramel until it is close to being burnt.

  • Rhubarb cornmeal cake

    • MsMonsoon on June 05, 2022

      This was strange and vegetal to me, but I may be unaccustomed to rhubarb, or perhaps I didn’t let the rhubarb sit with the sugar long enough. But Nigella warns not letting it go past 30 minutes, so I don’t know what the solution is.

  • Banana bread

    • MsMonsoon on September 23, 2020

      Made this with whole wheat flour. I used Thompson raisins as I didn’t have golden raisins, and I used rum instead of bourbon. There are no spices in this banana bread and I thought it might be a bit boring but it was quite delicious! I wanted to try the chocolate variation that’s added at the end of the recipe, but I wasn’t sure about using chocolate chips with raisins. It seems to get great reviews on the Nigella site, though, so it’s worth trying. Edited 9.2.21: Tried the chocolate version and it's wonderful. Used Trader Joe's 72% chocolate. Baked perfectly in one hour.

    • Nikapai on February 09, 2018

      This banana bread is outstanding. Always moist, so delicious. Have used bourbon or rum and both work really well. Highly recommend this recipe.

    • featherbooks on January 24, 2010

      Best banana bread I've made - really moist and buttery good!

  • Marzipan fruit cake

    • FJT on November 12, 2011

      I have made this many, many times and often use it as my Christmas cake recipe! Can easily be adjusted to gluten free by using a gluten free all purpose flour mix or ground almonds instead of flour.

  • Winter plum cake

    • lou_weez on October 08, 2017

      I needed a plum to make duck burgers (Nigel Slater), but as they are not in season I resorted to using tinned. So, what do you do with the leftover plums? Make this cake, of course! It is a lovely, homely kind of cake. I only used 1/2 tsp of almond essence and that was plenty. I imagine using the stipulated 1 tsp would have been quite overpowering. This cake would work well with any other tinned fruit that may be lying around forgotten in the back of the pantry.

  • Sweet and salty peanut cookies

    • KitKatCat on October 12, 2019

      Baked up good and they are like a chocolate chip cookie with peanuts replacing the chocolate chips. However, I don't really think they are to my taste. Also, I don't like the use of "scant" in the recipe for anything other then a spice, especially when it is something important like butter and shortening.

  • Snickerdoodles

    • MsMonsoon on December 28, 2020

      Different from the typical (if boring) American snickerdoodle. These have nutmeg in them and don’t flatten out, remaining ball-shaped. Nigella says she likes these as part of a dessert, with stewed fruit and creme fraiche, for example, which sounds lovely.

  • Irish blue crackers

    • LouiseQuasiChef on August 14, 2017

      Need to let get darker brown to get close to "cracker" though never crisp. Odd. Some loved; some did not -- even me in different bites. Tastes like goldfish crackers!

  • Lily's scones

    • vikingcook on October 15, 2016

      These turned out beautifully. Don't expect the usual American heavy scone. These are light as a feather, easy to make and lovely to look at. No sugar added. I'm using these instead of biscuits from now on.

    • mziech on December 29, 2017

      I have the Dutch translation of this book. Some problems with the measurements. Recipe is supposed to be for 12 scones (3 cm high, 6,5 cm wide). I got 8 out of the dough. Baking time of 10 minutes was too short for the size. With increased baking time, taste was really good. Maybe a translation error in the Dutch recipe?

  • Blueberry muffins

    • MsMonsoon on May 01, 2021

      Edited: made jumbo muffins this time, no liners. Still didn't get much rise but these are delicious and moist. Good, lots of blueberries, and not very sweet, with just 1/4 cup sugar. I used quite a bit of the optional orange zest which was nice. Mine didn’t rise a great deal. And my muffins stuck to the paper liners because I wasn’t using true paper muffin liners, but instead the paper separators that come between foil liners! Won’t do that next time. The muffins that used the foil liners didn’t stick at all.

  • Welshcakes

    • anya_sf on July 07, 2019

      Since the instructions say to chill the dough at least 20 minutes, I made it the night before. The dough was too dry, so I had to add a couple of tablespoons of milk for it to come together. My cutter was 3.5" across, so I only got 12 cakes. Nigella doesn't say what the griddle temperature should be; 325 F seemed about right. The welshcakes turned out tender, crumbly, and sweet. We enjoyed them very much for breakfast.

  • Rhubarb grunt

    • Breadcrumbs on June 23, 2013

      p. 127 – Lovely springtime dessert! This was my first “grunt” and based on the rave reviews from my grunt-tasters, it won’t be my last! We especially loved the rich, light-textured shortcake-like topping. The rhubarb was nicely tart with the 3/4c. of sugar and I wouldn’t go with any more in the future. This is quick to pull together and worth making for the enticing aromas that waft through the house as it bakes alone! Delicious. Photos here: http://chowhound.chow.com/topics/906511#8153099

  • Dense chocolate loaf cake

    • benitamehta on February 24, 2022

      One of my favorite quick loaf cakes when I want something sweet and chocolatey. It comes together quickly and it perfectly dense and "squidgy," as Nigella says. I've made this many times and it does sink a bit in the middle but that's perfectly fine. If you bake it too long to avoid sinking, it will turn out too dry and you don't want that.

  • Sour cream chocolate cake with sour cream icing

    • Laurendmck on March 21, 2010

      p. 169. I used 9-inch pans because I don't have 8-inch. (Does anyone?)Check this cake after only 25 minutes to see if it's ready. I think the 35-minute baking time is too long. Several reviews on the web said the cake was dry, and I'm sure overbaking is the reason.I used 6 oz. of chocolate chips instead of the 3 oz. of milk chocolate and 3 oz. of bittersweet, and it was great. A lovely cake with a full flavor from the sour cream.

  • Pantry-shelf chocolate-orange cake

    • vikingcook on May 11, 2017

      Turned out perfectly. Incredibly easy and delicious.

    • MsMonsoon on March 31, 2017

      Delicious and very easy. Perfect for a last-minute dessert. Not only can this cake be made with things you already have on hand (chocolate, marmalade, butter, flour, eggs), but it can be eaten shortly after it comes out of the oven, no need to cool. It doesn't look fancy, but Nigella suggests dusting with powdered sugar and a stencil if you like. I love chocolate and orange together and it seems a quintessentially English combination (Terry's Chocolate Orange, anyone?) The recipe says you can try any other sort of jam, and raspberry would be wonderful. I may try reducing the sugar slightly next time. Recipe calls for a springform pan, but I used an 8x8 pan with removable bottom.

    • Melanie on May 26, 2014

      I made this to use up some marmalade however I wasn't a fan of the result. The cake sunk and the flavour wasn't great - I won't make again.

  • Brownies

    • sarahduclos on October 15, 2023

      This is my go-to brownie recipe. It’s a massive hit with my family and friends and so simple!

    • Melanie on May 26, 2014

      I'm a huge fan of this recipe - these taste amazing and are very rich. Timed at 25 minutes, gooey but sets beautifully to form a nice fudgey brownie. Also works well with chopped white chocolate replacing the walnuts.

  • Cream-cheese brownies

    • FJT on December 04, 2020

      A good brownie recipe; the cream cheese is nice and savoury amidst the sweetness.

    • MsMonsoon on December 13, 2021

      Couldn’t be easier! I think an 8x8 is better than a 9x9 because these brownies are quite thin. Really like the generous layer of cool, savory, straight-up cream cheese here. I think I like it more than recipes with a sweetened cream cheese swirl. These are excellent chilled in the refrigerator.

  • Snickers and peanut butter muffins

    • Melanie on May 26, 2014

      Delicious, I thought these were best on the second day. Next time I'd add a little more chocolate.

  • Jam-doughnut muffins

    • Melanie on May 26, 2014

      These are fantastic - delicious warm straight out of the oven. I don't think that these would benefit from sitting around.

  • Peanut butter squares

    • Melanie on May 26, 2014

      Make sure you have people to share these with or you will eat them all - these are really tasty. I made these in a slightly smaller tin and simply greased the edges well as I found that the baking paper was useless. Tip upside down on a chopping board to cut to avoid squashing the squares.

  • Black cake

    • robinorig on July 06, 2013

      Related article and recipes online: http://www.boston.com/ae/food/articles/2006/12/13/black_cake_adds_intrigue_to_baking/

  • Christmas pudding

    • FJT on January 14, 2024

      We're a little late eating this as my husband was in hospital over most of the holiday period, but it was worth the wait. I made substitutions for my gluten-free diet, put in extra dried fruit instead of marron glacé pieces and used Pedro Ximinez sherry instead of rum, because I prefer it. I pressure cooked it (steamed for 30 mins (BBC Good Food recommendation), then pressure cooked on high for 2 hours as per Catherine Phipps) and then another 30 mins at high pressure to serve. Really, really good. Will make again this year.

  • Hettie Potter's suet-free mincemeat

    • FJT on December 13, 2011

      Great mincemeat recipe - prefer it to a suet-based one. Totally delicious and - the real bonus - gluten-free too. The apples work really well as the binder. While the recipe says to rough chop the apples, I would advise cutting them small to start with as it can take a while for them to stew down completely. I used a fortified wine instead of brandy and this worked fine.

  • Christmas-morning muffins

    • MsMonsoon on August 05, 2022

      This couldn't be easier or faster to whip up! I only got 9 muffins instead of 12. Full of cranberries. Added a bit of orange zest. The recipe on Nigella’s site is a little different — it has slightly more sugar, cranberries, and liquid, and calls for oil instead of butter.

  • Finnish rye bread

    • anya_sf on July 14, 2019

      Although Nigella describes this bread as dense and dark, it's actually rather light for rye bread (it's mixed with white bread flour), and it isn't sourdough like traditional Finnish ryes. I used medium rye flour and instant yeast. This bread was easy and fairly quick to make. Although it's not sourdough, it had a bit of tang from the rye. It made delicious avocado toast.

  • Meringues (and meringue nests)

    • Melanie on May 26, 2014

      Not great - try a different recipe next time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

Reviews about Recipes in this Book

  • ISBN 10 0676974112
  • ISBN 13 9780676974119
  • Published Oct 28 2003
  • Format Paperback
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Knopf Canada
  • Imprint Knopf Canada

Publishers Text

How to be a Goddess is not about being a goddess, but about feeling like one. What this deliciously mouthwatering cookbook demonstrates is that it's not actually hard to bake a pan of muffins or a sponge layer cake, but the appreciation and satisfaction they bring are disproportionately high. Filled with over 220 gorgeously illustrated recipes, this book understands our anxieties, feeds our fantasies, and puts cakes, pies, pastries, preserves, puddings, breads, and cookies back in our own kitchens.

Other cookbooks by this author