- snods5
Malted Maple Spiced Rum Bundts

Boozy, spicy and a little sticky… these are just perfect served with some Rum laced Custard…just saying!
Ingredients:
150g Unsalted Butter
150g Light Muscovado sugar
100g Malt Extract
50g Maple Syrup
100ml Spiced Rum
75ml Whole Milk
230g Plain Flour
2 tbsp Ginger, ground
1 tbsp Cinnamon, ground
Pinch Cloves, ground
1 tsp Bicarbonate Soda
2 Eggs
Butter & Cocoa for mould preparation
Custard spiked with rum to serve
Method:
1. Grease 12 mini bundt moulds (or muffin moulds) and lightly dust with cocoa powder, shaking off the excess. Set aside. Preheat oven 170C.
2. Put the butter, sugar, malt & maple into a saucepan and melt until homogenous. Remove from the heat and whisk in the milk and the rum. Allow to cool a little.
3. Whisk in the eggs and sift over the flour, bicarb and spices, until only just combined, do not overmix.
4. Divide the batter between the moulds until ¾ full. Bake on the middle shelf for 16-18 minutes, or until a skewer comes out clean.
5. Allow to cool in the tin for 5 minutes before inverting onto a wire rack to cool completely, or maybe just dive in whilst piping hot… they are worth the mouth burn!