A feel-good Bundt with soothing flavours of chai spices and smooth honey, especially nice with the thick chocolate cream glaze.


4 chai spiced tea bags
120 ml boiling hot water
140 ml canned evaporated milk
360 g plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ground cardamom
1 tsp ground ginger
180 g unsalted butter, softened
220 g light brown sugar
3 large eggs
255 g honey
60 ml double cream
170 g white baking chocolate
2 tsp sugar
Spiced whipped cream
250 ml double cream
30 g confectioners’ sugar
pinches of ground cinnamon, cardamom, cloves and ginger
Heritage Bundt Pan

Directions :

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