A bundt baking tin is a large, deep cake tin with near vertical sides. The hole in the centre means your cake cooks evenly throughout and because it cooks upside down there’s no soggy bottom. This A3 Iron Tin is 8 inches (20cm) in diameter and 3.15 inches (7.8cm) deep, with a non-stick coating and fluted sides.
As well as baking cakes you can also use this bundt pan as a rice dish. Wash your rice first and sieve it to remove any excess starch then add 2.5 cups of water per cup of rice and pop it in the oven. The result is perfectly cooked fluffy rice that can even be presented in that ring shape for extra wow factor.
A bundt tin can be used to cook all sorts of recipes. From breakfasts to dinner and pudding, roast chicken to rainbow jellies, lasagne, mac and cheese, tear and share bread, the list is almost endless. Check out the extra info tab for some inspiring bundt tin recipes and there are more available in the manual.
This bundt cake pan can be used in both conventional cookers and halogen ovens. Remember to use oven gloves when handling as it will get hot, and never put it in a microwave.
This rice dish is dishwasher safe. Rinse off any excess food before you place it in the machine and allow to dry thoroughly before storing away. Alternatively, clean with warm soapy water and a soft cloth.
For the Ganache
Grease your bundt tin and preheat your oven 175C.
Put the chocolate and coffee in a heat proof bowl over a saucepan of simmering water and whisk until the chocolate has melted and the ingredients are combined. Set aside to cool.
In a large bowl mix together the sugars, cocoa powder, baking soda and salt.
In another bowl beat together the avocado, oil, and vanilla extract until smooth. Whisk in the cooled chocolate and coconut milk. Gradually add the dry ingredients to the bowl and fold in until they are just combined, before folding in the chocolate chips.
Pour the batter into the bundt pan and smooth off the top. Bake for around 40 minutes or until a skewer inserted into the cake comes out clean.
Allow to cool in the pan for an hour before flipping over and transferring to a wire rack to finish cooling.
To make the ganache, melt the chocolate and mix in the coconut milk. Allow to stand for a few minutes so it is slightly thickened then spoon over the cake.
Preheat your oven to 230C and grease your bundt pan.
Combine the carrots and onions with half of the garlic, the salt, pepper and oil the arrange on the bottom of the pan.
In a bowl, whisk together the mayonnaise, half the dried thyme, lemon juice and remaining garlic.
Season the cavity of the chicken with salt, pepper, remaining thyme and lemon slices.
Cover the hole of the bundt pan with kitchen foil and place the chicken over the top, legs down with the centre of the tin in the cavity to stabilize it.
Rub the chicken with the mayonnaise mix, including spreading it under the skin.
Cook in the oven for 25 minutes before lowering the temperature to 190C and cooking for a further hour. Check your chicken is completely cooked before removing.