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

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Notes about this book

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Notes about Recipes in this book

  • 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.

  • Banana bread

    • 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.

  • 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.

  • 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

  • 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

    • 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.

    • 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.

  • Brownies

    • 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.

  • 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/

  • 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.

  • Meringues (and meringue nests)

    • Melanie on May 26, 2014

      Not great - try a different recipe next time.

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Reviews about Recipes in this Book

  • ISBN 10 0786867973
  • ISBN 13 9780786867974
  • Linked ISBNs
  • Published Nov 14 2001
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Hyperion

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.

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