This recipe uses the Nordic Ware Heritage (10 cup) pan and it’s certainly my favourite. Now on the surface these lovely Bundts look easy to make, and in some ways they are. But it is all down to the preparation of your pan. If you don’t prepare the pan, it might not come out in one piece – or at all!. I find this the most therapeutic part of baking the Bundt. It has to be done and it can’t be rushed. I use very soft butter, not melted and brush the entire inside of the pan carefully, ensuring that every crevice and curve, is lightly coated in butter – no lumpy bits mind! Just a smooth coating. This then is dusted with flour – I use about 2 tablespoons of gluten-free flour sifted into the pan – tap and move the pan around so all the butter is covered, tap on a hard surface so that all the flour sticks. Then turn upside down over a sink and tap again, so that all the excess flour is removed.
Now you are ready!
It’s has taken many Bundt bakes (failures included) to almost perfect a gluten-free Bundt, and this works for me. So good luck and let me know how you get on 😊
Set the oven to Gas Mark 3 and the shelf set, one level below the centre. Clearly if you using a convection oven it won’t really matter! Which is about 160c – 170c. But you know your oven. Mine is very temperamental!!
Great for afternoon tea with friends and family, should serve at least 10… But that depends on how big the slices are 😀
175g Soft butter
340g Granulated Sugar
3 beaten eggs
1 tsp Nielsen-Massey Vanilla Extract
250g Dove Farm Gluten Free Plain Flour
40g Cocoa Powder
1 tsp Baking Powder
4 Tablespoons Smooth Peanut Butter – I used SunPat – at room temperature
80g Belgian Milk Chocolate – I use Callebaut
2 Tablespoons semi skimmed milk
240ml Sour Cream
50ml Double Cream
To Finish –
1 Packet of Mini Reese’s Peanut Butter Cups
150g Belgian Milk Chocolate – broken into small pieces
130ml Double Cream
50ml Semi Skimmed Milk
To Make –
Sift the flour, cocoa powder and baking powder together and set aside.
Beat the eggs together with the vanilla extract, set aside.
I melted the chocolate and milk in the microwave for approx 30 seconds and stirred to mix to a paste. But you could use a bowl, over a small saucepan, with simmering water, to melt the chocolate. Ensure the bowl does not touch the water, stir the milk in, after its melted. Which ever way you melt the chocolate, once it’s melted, stir in the peanut butter.
Mix the sour cream with the double cream.
Beat the butter and the sugar together until light and fluffy, get as much air in as you can. About 5 minutes in a food mixer. Then pour in the egg mix slowly and ensure all the egg is beaten in well. Ensure also that you scrape down the sides of the mixing bowl as you go.
Then, beat in the flour mix, chocolate mix and the sour cream mix alternately. Approximately a third of each, at a time. Until all these have been thoroughly blended in.
Spoon this mix then evenly in your prepared Bundt pan. Once all in, tap the pan on the work-surface so that the mixture gets into all the moulded pans’, crevices and curves.
Bake for approx 50-60 minutes. Test with a skewer to ensure its baked, insert into the deepest part, it should come out clean.
And now the other important part – ONCE REMOVED FROM THE OVEN – LEAVE TO COOL IN THE PAN FOR NO MORE THAN 10 MINUTES – SET THE TIMER. Once the 10 minutes is up, turn out of the pan onto a wire rack and leave to cool completely before decorating.
To make the sauce, heat the cream and the milk in a saucepan, until just about to boil and pour over the broken chocolate. Stir until the chocolate has melted and resembles chocolate sauce. Leave this to cool for a couple of hours before pouring over the finished Bundt and decorate with the Mini Reese’s Peanut Butter Cups.
Enjoy each slice with company and a cuppa 😀
And if you can prepare this in a day in advance, the flavours do certainly intensify 😀