As you know, I made this Marmite and cheese bundt recently for my friend, Candice’s baby shower. It is one of the most delicious savoury dishes ever…Marmite and cheese are a match made in savoury heaven! Think grilled cheese but sooooo much better – that is what this dish is…for me anyway!
The first time I tasted this savoury bundt was at one of my husband, Garith’s family get togethers. His aunt is famous for making this dish and it is such a crowd pleaser. Needless to say, once I had tasted it I needed the recipe as it is amazing! And that is coming from me, who is the queen of sweet…I am not a savoury girl at all…except maybe for peanut butter but that is kinda sweet in a way…hehe!
Hints & tips :
- This recipe can easily be doubled (I doubled it when I made the bundt for the baby shower – just remember to cook it for longer…approximately 45 minutes)
- The recipe can be turned into muffins, mini bundts – pretty much anymould or tin you own
- Be very careful when removing the steaming hot bundt from the mould before pouring over the Marmite glaze, as the bundt is very hot and you can easily get burnt (ask me – I did)
- Before removing the bundt from the mould – make sure it is definitely cooked as it is not easy to get it back into the mould to bake for longer (again – ask me – it happened to me) – you must check close to the edges in the middle and outside with a screwer/cake tester
Marmite and Cheese Savoury Bundt from Candice’s Baby Shower
Ingredients
- 1 cup flour
- 1 cup grated cheddar cheese
- 1 cup milk
- 1 egg
- 1 tsp salt
- 1/2 tsp mustard powder
- 1 1/2 baking powder
- 2 tsp butter, heaped
- 1 tsp marmite, heaped
Method
- Preheat over to 180°C and grease your bundt tin/mould
- mix all the ingredients together in a stand mixer or with a hand mixer
- Bake for 25 - 30 minutes or until golden brown and an inserted screwer comes out clean
- Melt butter and marmite together
- Pour over the bundt while hot after removing it from the tin/mould
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