Ingredients
- Spinneysfood Organic Plain White Flour 250g
- Bicarbonate of soda ¼ tsp
- Spinneysfood Fine Sea Salt ¼ tsp
- Custard powder 3 tbsp
- Spinneysfood Salted Butter 250g, softened
- Spinneysfood Extra Fine Caster Sugar 225g
- Spinneysfood Organic Free-Range Eggs 4, large
- Spinneysfood Low Fat Fresh Cow’s Milk 4 tbsp
- Robertson’s Mincemeat with No Suet 90g
- Waitrose No.1 Madagascan Vanilla Custard 500g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mince pie custard bundt
British 20 Mins Prep · 50 Mins Cook
- Heat the oven to 180°C, gas mark 4. Grease a 20cm Bundt tin thoroughly and set aside.
- In a medium-sized bowl, whisk together the flour, bicarbonate of soda, salt and custard powder
- In a separate large bowl, cream the softened butter and sugar with an electric mixer until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition. Gently fold in the dry ingredients, then pour in the milk and mix until just combined.
- Spoon half the batter into the prepared Bundt tin and dot spoonfuls of mincemeat into the centre, making sure it doesn’t touch the sides of the tin. Cover with the remaining batter and smooth the top with a spatula.
- Bake for approx. 1 hour or until a skewer inserted into the centre comes out clean. If it is not fully baked, continue in 10-minute intervals and check again, as different tins conduct heat differently.
- Allow the bundt to cool in the tin for 10–15 minutes before turning out onto a wire rack to cool completely.
- Drizzle the custard over the cake and slice to serve.