You’ve all seen how much I love bundt. I recently wrote about my love of mini tarts as well. My love of all things miniature doesn’t end there, though. Norman is testament to this! My older brother claims that Norman isn’t a real dog, and sometimes we joke that a few Normans stacked on top of one another would equal a “regular” dog. But I wouldn’t have him any other way. I just adore down sized versions of things!
Plus, when Norman’s being naughty I can literally pick him up and remove him from the situation (whether it’s teasing bigger dogs, or trying to eat out of the bin) – how many dog owners can say that??
So in my quest to give Halloween a bit of a brighter look, I’m making things cute. Pumpkin and chocolate are a great combination, and when poured into a bundt tin, you can almost pretend that they’re little pumpkins – stick the tail of a lolly snake in the centre to make it look like a stalk!
Choc pumpkin bundt:
- 1 cup pumpkin purée
- 140g butter
- 2/3 cup sugar
- 2 eggs
- 1 ½ tsp vanilla extract
- 1 1/3 cups plain flour
- 1/2 tsp cinnamon
- 1 tsp bicarb
- 1 tbsp cocoa
- 80g milk chocolate melted
Grease your mini bundt tin (or your cupcake tin.) Preheat the oven to 180°C.
Cream butter and sugar together. Add in the pumpkin puree and mix well. Add in eggs and vanilla. Mix in the flour, cinnamon, bicarb and cocoa. Melt your chocolate and mix that in as well. Pour mixture into your bundt tin and pop into the oven for 12-16 minutes.
Sprinkle with icing sugar. Pop your snake’s tail in the end if you want it to look like a little pumpkin. Or top with a chocolate spider web to span the bundty gap.