I am a fan of all things miniature. Norman is a testament to this – my family joke that if we had three Normans and stacked them one on top of the other, we’d have a real dog. I love that mini old-fashioned milk bottles are in vogue at the moment, I’ve used mine in various photo shoots. (You can see them in my chocolate milkshakes post.)
It’s rather funny that I made mini cakes out of the rhubarb I purchased, which was ginormous.
I made delicious mini caramel egg brownies just before Easter this year. And I’ve had dreams about them ever since.
I think that food tastes better when it’s in miniature version, don’t you? It’s like there’s a direct correlation between tininess and deliciousness. I hate to get all scientific on you, but it’s true. If someone could draft up a graph to illustrate this, I’d be very grateful.
All of this talk about miniatures is a roundabout way of explaining that I recently purchased a mini bundt tin. I got it on sale from the Peters of Kensington warehouse, which is dangerously close to my work.
I am now planning all manner of tiny bundt creations, just because I can! Any suggestions as to what flavour mini bundt I should create next?
Mini strawberry rhubarb bundt:
- 1 cup white sugar
- 200g butter
- 1 tsp vanilla
- 2 eggs
- 2½ cups plain flour
- 1 ½ tsp bicarb
- 1 cup milk
- 150g strawberries,
- 80g rhubarb
Preheat your oven to 180° and grease a 12 capacity mini bundt tin.
Mix together your butter and sugar, then add the vanilla. Add in the eggs and mix until combined. Pop in the flour and bicarb and mix well. Add the milk slowly, mixing as you go until you have a smooth, consistent mixture.
Chop your strawberries and rhubarb into 1cm cubes. Gently fold in the chopped strawberries and rhubarb, trying not to make the colour bleed out of them too much.
To serve, dust lightly with icing sugar. Add a nice, milky cup of tea served in your best tea cups.