Tuesday, 11 July 2017

Eton Mess Bundt Cake

Don't get me wrong, I love a bit of cake, as you well know. However, puddings are my first love. I very rarely make them, because it would be a horrible, ugly scene, involving me, a spoon, a full pie and a vat of custard. Possibly a trip to A&E. Definitely a total disgrace. It's best that I stick to making bundts, which are then taken to public places and shared by many.

I've mentioned this before, but I get my full set of sweet teeth from my dad, and my grandad, Bob. Father's Day is always laced with cake in our family, and this year someone had the genius idea to make them pudding based. Cake puddings. Pudding cakes. Hell yes.

So I set about it. First up, Eton Mess Bundt Cake. This is suck a simple cake to make, but has that wow factor for all to behold! My dad sent pictures of this cake to pretty much everyone in his phone book. Proud as punch, he was.

Ingredients:
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 350g Homepride plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200ml strawberry/raspberry yoghurt 
  • 2 tbsp vanilla extract
To decorate:
  • Berries
  • 1 tub of whipping cream
  • Meringue nests broken into pieces

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/melted butter, 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. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  6. Pour the yoghurt and vanilla extract into a jug.
  7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
  8. Give everything a quick mix on a low speed for about 10 seconds.
  9. Tip your batter into your prepared bundt tin.
  10. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  11. Leave the cake to cool for ten minutes before removing from the tin.
  12. When the cake is fully cool, whip the cream until it sits in peaks, and dump it on top of the cake. No faffing with it please, it should look like a big cream nest.
  13. Decorate with berries and shards of meringue.
  14. Look smug and bask in its glory.

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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