Flaming wild berry mini bundts with spiced peach creme anglaise

  • For the mini bundts
  • Nonstick baking spray
  • 80g instant porridge oats
  • 110g butter, softened or just cut into thirds
  • 240ml boiling water
  • 2 eggs
  • 225g sugar
  • 175g brown sugar
  • 225g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp pure vanilla essence
  • 240ml sour cream
  • 250g fresh mixed berries (or frozen ready-mixed blackberries, raspberries and blueberries)
  • Spiced brandy creme anglaise, recipe follows
  • For the spiced peach brandy creme anglaise
  • 3 egg yolks
  • 115g sugar
  • 1 tbsp pure vanilla essence
  • Nonstick cooking spray
  • 480ml gold top milk
  • Pinch ground cloves
  • 1/4 tsp ground cinnamon
  • 3 tsp peach brandy or any good brandy, plus more for soaking raisins
  • 40g raisins, soaked in peach brandy, with the brandy drained off
  • For the 'shot glass of fire' assembly
  • 2 tsp raisins
  • 2 tsp peach brandy or brandy
  • 1 tsp Ever Clear alcohol, for flames
  • For the garnish
  • 240ml ready-made raspberry or blackberry sauce (or 240ml raspberry jam melted over a double-boiler)
  • 50g fresh mixed berries
  • 8 sprigs mint
  • Disk or spoon to put out flame
1) Preheat the oven to 180C/Gas 4. Spray a nonstick 8-mini Bundt cake tin with nonstick baking spray.

2) Add the oatmeal and butter to a medium bowl. Pour boiling water over, stir and allow to stand for 1 minute.

3) In a stand mixer bowl beat the eggs, sugar and brown sugar on high speed until creamy and light about 2 minutes. Add the oatmeal mixture, flour, bicarbonate of soda, baking powder, salt, cinnamon, nutmeg and vanilla and mix on medium-high until creamy, about 1 to 1 1/2 minutes.

4) Lower the speed to medium and mix in the sour cream until blended. Turn off the mixer and stir in the berries by hand. Use a ladle and a soup spoon to scoop the batter into the tins to about 1/2 to almost 3/4 full making sure to have berries in each (this cake rises well so careful not to over fill).

5) Bake 20 to 25 minutes or until a cocktail stick inserted into the centre comes out clean. When done baking turn the cakes out onto a large cooling rack that has been sprayed with nonstick spray. If you do not have a rack just turn out on the counter and use a spatula to pick up the cake when ready to plate.

Creme anglaise:
1) Make the creme anglaise while the cakes are baking. In a mixing bowl whisk together the egg yolks, sugar and vanilla to a creamy texture, about 1 minute.

2) Spray a heavy bottom saucepan with nonstick spray and place over a medium heat. Add the milk and whisk constantly until it just starts to show steam coming off the top. Remove from the heat and slowly temper the hot milk to the egg mixture.

3) Whisk well, then return the mixture to the saucepan and place it back on a medium-high heat. While whisking constantly add the cloves and cinnamon. Continue whisking until the anglaise just begins to boil then whisk even faster for about 30 to 40 seconds. You will know it is done if you place a wooden spoon in and the mixture sticks to it. Total cooking time is only about 5 to 6 minutes.

4) Remove the pan from the heat and add the brandy and drained soaked raisins, whisking well. Watch the pan keeping in mind it is still hot from the heat. Give it a little whisk so it does not burn if you have a few minutes before plating.

Shot glass of fire:
1) Place the raisins and brandy in a 1-shot glass and top float with Ever Clear alcohol for fire. You want to have at least 1cm clear space from the top of the mixture to the rim of the glass.

2) Eating the raisins after the flame is put out is optional.

1) Using a standard dessert plate take a squeeze bottle of premade raspberry or blackberry sauce and draw 3 to 4 lines on the plate.

2) Place the hot or warm mini Bundt cake in the middle of a dessert plate. Spoon creme anglasie sauce over cake allowing some to get into the middle and running over the sides.

3) Now carefully place the finished fire glass in the hole in the middle of the cake. Place a sprig of fresh mint, a few fresh berries (and disk or spoon on the side for putting out the flame) to garnish and repeat process to finish all 8 of the mini cakes.

4) Carry the cakes to the table and light the fire glass in front of your guests.

Cook's Note: If for some reason you overcook the anglaise and it begins to look like curdled milk, remove from the heat immediately, pour into a heat-safe blender and slowly add more of the milk and pulse or whip until it looks creamy. It will happen quickly, less than a minute.

This is a very easy and quick recipe sure to impress your guests. Even novice cooks will have no problem. The wild berry cake is packed with succulent berries and the spiced anglaise just complements it so well. This is also very good cold.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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