Monday, 22 June 2015

Sticky Toffee Bundt Cake

Sticky Toffee Bundt Cake
This is my perfect bundt - a cake that's actually a pudding. Serve it cold for a beautifully moist cake with that unmistakeable sticky toffee taste, or have it warm with ice cream/custard for a syrupy sponge to die for. Seriously, this stuff's like crack. Don't say I didn't warn you. Parental advisory, bakers make at their own risk and all that...

Ingredients - cake:
  • 150g chopped dates
  • 225g butter
  • 450g light muscovado sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 375g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 3 tsp groung ginger
  • 3 tbsp black treacle
  • 250ml toffee yoghurt 
Ingredients - sauce:
  • 30g butter
  • 200g soft brown sugar
  • 150ml double cream


Method:
  1. Soak the chopped dates in boiling water for at least 1 hour. 
  2. Preheat the oven to gas 3/160 c
  3. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
  4. Cream the butter and sugar until pale and fluffy.
  5. Add the eggs one at a time, beating well after each addition. 
  6. Add the extract.
  7. In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
  8. Pour the yoghurt into a jug.
  9. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
  10. Stir in the black treacle.
  11. Drain the dates and stir them in too. They'll be like mush... 
  12. Give everything a quick mix on a low speed for about 10 seconds.
  13. Pour the mix into your prepared tin. 
  14. Bake in the centre of the oven for about 1 hour 20 minutes or until a skewer comes out clean. 
  15. Leave the cake to cool for ten minutes before removing from the tin.
  16. Allow the cake to cool fully. 
  17. To make the sauce, melt the butter in a saucepan, then stir in the cream and sugar. Keep stirring until it comes to a gentle simmer. Let it bubble gently for five minutes. Tip over your cake, et voila! 

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

Sunday, 14 June 2015

Malteaser Bundt Cake

Malteaser Bundt Cake
I fancied baking again this morning, but had no idea what to make. I put it out to Facebook. Someone mentioned Malteasers, and it was a done deal. It's been on my mind ever since I saw the Malteaser spread in Tesco. Had to be done.

This uses my basic moist chocolate cake recipe, but is 'thugged up' a little with the addition of almost every Malteaser themed product out there! The spread has lovely little malty spheres in it, which once my OCD had calmed itself, made a lovely topping. This will go down an absolute dream at work tomorrow...

Ingredients:
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 310g plain flour
  • 40g good quality cocoa powder
  • 1 sachet of Malteaser hot chocolate drink mix (powder)
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250ml vanilla yoghurt 
  • 100ml chocolate milk
  • 50g crushed Maltesers
  • Jar of Malteaser spread 
  • Malteasers to decorate (the rest of a large bag)

Method:
  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. Add the extract.
  6. In a separate bowl, measure out the flour, cocoa, Malteaser powder, bicarbonate of soda and salt.
  7. Pour the yoghurt and chocolate milk into a jug.
  8. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
  9. Stir in the crushed Maltesers.
  10. Give everything a quick mix on a low speed for about 10 seconds.
  11. Pour the mix into your prepared tin. 
  12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  13. Leave the cake to cool for ten minutes before removing from the tin.
  14. When the cake is fully cool, pop the Malteaser spread into a jug and heat in the microwave for around 20 seconds to loosen it. Tip over your cake and decorate with yet more Maltesers!

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

Saturday, 13 June 2015

Chocolate Honeycomb Bundt Cake

Chocolate Honeycomb Bundt Cake
So this week I learned that honeycomb is called seafoam toffee in America. That's your fact of the day folks.

This cake had healing properties. I'd had a bit of a week with one thing and another, so decided that the best medicine was not to sulk, but to get out the bundt tin and get to work. What's the point in dwelling on negativity when there is cake to be made, and more importantly, shared with your nearest and dearest? Instant chakra realignment right there.

This was a bit of an experiment, again. I knew mixing honeycomb into a cake would mean something magical would happen. It's basically sugar in another form, but did wonder what it would do. The trick is to chop it into quite big chunks. It'll never retain its shape, but it does do this weird thing where you end up with these nice sticky pockets within the cake. Give it a go.

Ingredients:
    Chocolate Honeycomb Bundt Cake
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 310g plain flour
  • 40g good quality cocoa powder
  • 100g chocolate honeycomb (or 2 Crunchies) - chopped up.
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200ml vanilla yoghurt 
  • 50ml chocolate milk
  • 1 heaped tablespoon of chocolate spread (go for one without hazelnuts)
  • Jar of chocolate spread (minus 1 heaped tablespoon!) I used Cadbury's
  • 50g of chocolate honeycomb to decorate (1 Crunchie bar)

Method:
  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. Add the extract.
  6. In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.
  7. Pour the yoghurt and chocolate milk into a jug and stir in the chocolate spread.
  8. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
  9. Stir in the chopped up chocolate covered honeycomb.
  10. Give everything a quick mix on a low speed for about 10 seconds.
  11. Pour the mix into your prepared tin. 
  12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  13. Leave the cake to cool for ten minutes before removing from the tin.
  14. When the cake is fully cool, pop the chocolate spread into a jug and heat in the microwave for around 20 seconds to loosen it. Tip over your cake and decorate with more chopped up honeycomb.

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.
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