I bake a lot and with that comes a lot of what I like to call dessert fails. Once a month minimum my husband grins and says, “It tastes ok”. I can tell right away he’s just being polite. There are no Homer Simpson like noises coming from his mouth.
I had grand ideas of making an apricot swirl bundt cake. I used this very posh apricot and lavender jam from the Vaucluse area in Provence, France (sent to me by their tourist board). When it came out of the oven it smelled amazing and tasted great but it looked awful.
Despite it’s awful appearance it tastes lovely. I love apricots and the jam has a pretty strong lavender sent so a little goes a long way. I had some on a croissant one morning with a cup of the lavender tea I made.
I’ve never been to Provence but I’d love to go one day. It looks so pretty and I bet all of the food in the region tastes amazing.
I decided to turn my ugly bundt cake into a bundt cake bread pudding! I had never even tasted bread pudding before. It just looks like a soggy lumpy mess to me. I figured I could improve it by using sliced up bundt cake instead of bread.
1 bundt cake left out overnight to get stale (I made this one)
2 tbs unsalted butter
3/4 cup sugar
1 tsp vanilla
1 cup milk
- Pre-heat oven to 350 F/180 C. Butter an 8 x8 inch pan. Slice the cake into small pieces and line the pan. Melt the butter in the microwave and pour over the cake.
- In a medium sized bowl whisk together the eggs, sugar, vanilla and milk. Pour over the cake.
- Press the cake down with a fork to ensure it's covered. Bake for 45 minutes until set. Slice and serve with ice cream or custard.
adapted from All Recipes
Thanks to Provence Guide for my samples