• snods5

Malted Maple Spiced Rum Bundts

Boozy, spicy and a little sticky… these are just perfect served with some Rum laced Custard…just saying!


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


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!

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