Troubleshooting the seasonal kitchen
Short, direct answers for the moments when a bake does not go to plan. Each answer notes whether it is about tradition, technique or food safety.
Common questions
How far ahead can I bake Christmas biscuits?
Technique Plain butter biscuits such as shortbread usually keep for about a week in an airtight tin. For longer, freeze the unbaked dough and bake closer to the day. See the biscuit guide.
Is it safe to taste raw biscuit dough?
Food safety No. The US FDA and UK Food Standards Agency advise against eating raw dough because raw flour and raw eggs can carry harmful bacteria.
Why is my stollen dough rising so slowly?
Technique Butter, sugar and fruit slow yeast down. Enriched doughs often need noticeably longer than plain bread; judge by size and feel. See the bread guide.
Can I freeze mince pies?
Technique Yes. Assemble them unbaked, open-freeze in the tin, then bag. Bake from frozen, adding about 5 minutes.
How long can a cream dessert sit on the table?
Food safety USDA guidance is no more than two hours at room temperature for perishable foods, including cream-filled desserts. Return leftovers to the fridge promptly.
Why did my pavlova crack?
Technique Sudden temperature change is the usual cause. Leave it to cool in the switched-off oven. Small cracks are normal and disappear under cream.
What is Stir-up Sunday?
Tradition The last Sunday before Advent, traditionally the day British households mix their Christmas pudding, with each family member taking a turn to stir.
Do I need a kitchen scale?
Technique It is strongly recommended. Weighing ingredients in grams makes ratios consistent, which matters most for shortbread, pastry and sponges.
How do I convert fan oven temperatures?
Technique Fan ovens are usually set about 20°C lower than conventional. Our recipes list conventional, fan and Fahrenheit together; an inexpensive oven thermometer shows how your own oven runs.