Bundt cakes are deeper than regular sponges and are characterised by their round shape.
Their unique look is crafted by a fluted tube pan which has a circular ring around a hole in the middle and encourages a dense sponge.
While there is no single recipe that’s used to make a bundt cake, the method is a little different to traditional alternatives.
This wholemeal sticky toffee bundt pudding recipe comprises spices, treacle and dates for a rich flavour that resembles the British classic, sticky toffee pudding.
Crafted by the team at Doves Farm, the UK’s leading organic flour brand, this dish is ideal for a winter treat.
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Ingredients
- 125g Doves Farm Organic Self Raising Wholemeal Flour
- One teaspoon of mixed spice
- 175g dates, destoned
- Half a teaspoon Doves Farm Bicarbonate of Soda
- 125ml boiling water
- One tablespoon black treacle
- 75g raisins
- 75g mixed peel
- 50g dried cranberries
- Four tablespoons of rum
- 100g butter, melted
- Two eggs
- 75g soft brown sugar
- Butter, for greasing
Sticky Toffee Sauce
- 25g butter
- 25g soft brown sugar
- 50ml cream
- Cream for serving
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Bundt pudding recipe
Cut a circle of greaseproof or parchment paper the same diameter as the top of the silicone bundt mould and make two 5cm cuts to form a cross in the middle of the paper.
Measure the flour and mixed spice into a bowl, stir to combine and sieve into another bowl. Chop the dates into the empty bowl, add the bicarbonate of soda and boiling water.
Follow with the black treacle, then mash everything together and leave for 30 minutes to sit. Measure the raisins, mixed peel and cranberries into a third bowl, add the rum, stir and leave for half an hour.
Meanwhile, gently melt the butter then leave to cool. Rub some of the cold butter generously around the inside of a bundt mould or large pudding basin, then finish the cake batter.
Break the eggs into a mixing bowl, add the sugar and beat well. Pour in the melted butter into the bowl and beat again.
Add the date mixture to the bowl and stir, then tip the flour blend into the bowl and mix to combine.
Stir the fruits, add them to the bowl and stir again. Tip the completed mixture into the bundt mould or pudding basin and smooth the top.
Place the greaseproof or parchment paper over the top and gently press it down onto the pudding, then cover with clingfilm and cut a hole in the top for steam to escape.
Cook on high in the microwave (800w) for four minutes, and leave to stand for four minutes before cooking for the same duration again.
Allow the pudding to cool completely, remove the clingfilm, cover the basin tightly with kitchen foil and store for up to three days.
For the sauce, chop the butter into cubes and put them into a saucepan then add the sugar and cream.
Put the pan over a gentle heat and stir to make a smooth sauce, then keep it warm until it’s time to serve.
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