Hot cross bundt – Food & Home Magazine
It's time for some hot cross fun! Try your hand at this utterly indulgent and absolutely perfect hot cross bundt. Click here for the recipe.
Ingredients
- 250g cake flour
- 5g instant dry yeast
- 50g brown sugar
- 10ml (2 tsp) ground cinnamon
- 1,25ml (¼ tsp) ground nutmeg
- 1,25ml (¼ tsp) cloves
- 1,25ml (¼ tsp) allspice
- pinch salt
- 25g butter, melted
- 1 large egg
- 125ml (½ cup) full cream milk
- + extra, if needed
- 130g dark chocolate, chopped
- <h3>RUM AND RAISIN SAUCE</h3>
- 45ml (3 tbsp) rum
- 60ml (4 tbsp) raisins
- 250ml (1 cup) maple syrup
- 60ml (4 tbsp) brown sugar
- 15ml (1 tbsp) water
- 30ml (2 tbsp) butter
- <h3>GLAZE</h3>
- 100g icing sugar, sieved
- 20ml (4 tsp) lemon juice
- good-quality vanilla ice cream, to serve
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