Custard Cream Bundt Cake

This may well be one of the best ideas I've ever had. I felt like a witch making this cake... Heston, eat your heart out. 

When I moved to my new team at work, I introduced a biscuit tin (this is more of a massive tupperware box in all honesty). We always have a healthy supply of family favourites to chose from, to ensure we never go weak, keel over and are unable to work. Then I found custard cream flavour spread in the supermarket. Oh yes... idea. 

Not content with just using the spread as a topping (my new favourite bundt 'thing'), I decided the cake itself would have a bit of biscuit alchemy. This is where the sorcery happens. I decided the only way to get that authentic taste in the cake was to create biscuit 'flour'. Not sure whether this would work, I gave it a bash anyway. The results were magnificent! And I quote, 'fittest cake yet' - not my words bundt-fans, the words of our Business Intelligence Analyst, Kate. 

The result was an ridiculously soft cake that tasted just like a custard cream! This one was demolished in record time.

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 350g plain flour
• 3 custard cream biscuits, whizzed up in a food processor to a fine dust or 'flour'
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 250ml vanilla yoghurt 
• 50ml whole milk
• 1 heaped tablespoon of custard cream spread
• Jar of custard cream spread (minus 1 heaped tablespoon!)
• 1 custard cream to decorate

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the extract.
6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
7. Pour the yoghurt and milk into a jug and stir in the custard cream spread.
8. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
9. Stir in the custard cream 'flour'. 
10. Give everything a quick mix on a low speed for about 10 seconds.
11. Pour the mix into your prepared tin. 
12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
13. Leave the cake to cool for ten minutes before removing from the tin.
14. When the cake is fully cool, pop the custard cream spread into a jug and heat in the microwave for around 20 seconds to loosen it. Tip over your cake and decorate with a biscuit!

Watch out for my next biscuit instalment... the Bourbon Biscuit Bundt! I'm on a roll. 

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.