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!