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NordicWareUK

@nordicwareuk

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Official Nordic Ware UK, the ONLY Bundt®️Since 1946. Family owned, American made.

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Maple Pecan Pumpkin Bundt Cake.The perfect autumn bake! Recipe below:

INGREDIENTS: Makes 1 x 10-cup Bundt

For the cake
350g plain flour
1½ tsp baking soda
½ tsp baking powder
½ tsp fine salt
1 tbsp pumpkin spice mix
220g vegetable oil
200g light brown sugar
150g caster sugar
4 large eggs, room temperature
425g pumpkin purée
2 tsp vanilla extract
For the maple icing
200g icing sugar, sifted
50g maple syrup
10g salted butter, melted
12 pecan halves, to decorate

METHOD
1. Grease and flour a 10-cup Nordic Ware Bundt tin.
2. Whisk together the dry ingredients.
3. Whisk the oil and sugars, then add the eggs one at a time. Mix in the vanilla and pumpkin purée.
4. Fold in the dry ingredients until just combined.
5. Bake at 160°C fan for 50–60 minutes, until a skewer comes out with a few moist crumbs.
6. Cool in the tin for 10 minutes, then turn out onto a wire rack.
7. Mix the melted butter and maple syrup, then gradually whisk in the icing sugar until thick but pourable. Drizzle over the cooled cake and decorate with pecans.
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#PumpkinBundtCake #AutumnBaking #PumpkinSpice #BundtCake #foodreels by @nordicwareuk

27

10

3 days ago

Spiced Apple & Walnut Cake. Your new favourite autumn bake is here. Full recipe in the caption 👇

Ingredients
350g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
2½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp fine salt
220g vegetable oil
120g Greek yoghurt
220g light brown sugar
50g caster sugar
3 large eggs
2 tsp vanilla extract
4 medium apples, peeled, cored and diced
90g walnuts, finely chopped
To Decorate
50g butter, melted
100g caster sugar
2 tsp ground cinnamon

Method
1. Prepare the apples: Place the diced apples in a saucepan with 90ml water. Cook gently for around 10 minutes, stirring occasionally, until the water has evaporated and the apples are very soft and mushy. Leave to cool completely. You can prepare the apples a day in advance and keep them covered in the fridge.
2. Make the batter: Preheat your oven to 160°C fan. Grease a 10-cup Nordic Ware Bundt pan thoroughly.
3. Add the light brown sugar, caster sugar, vegetable oil, Greek yoghurt, eggs and vanilla extract to a large bowl. Whisk until smooth and well combined.
4. Sift in the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Mix until just combined.
5. Fold through the chopped walnuts, followed by the cooled cooked apples, until evenly distributed.
6. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean.
7. Leave the cake to cool in the pan for 10 minutes — set a timer! — then carefully invert onto a wire rack. Allow to cool completely.
8. Decorate: Mix the caster sugar and cinnamon together in a bowl. Once the cake is completely cool, brush or coat it all over with the melted butter, then liberally cover with the cinnamon sugar.
9. Slice, serve and enjoy!
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#food #bundt #reels #bakersofinstagram by @nordicwareuk

58

13

a month ago

Nutella Marbled Banana Bread. My favourite banana bread just got a Nutella upgrade. Recipe below:

Ingredients
* 3 overripe medium bananas, mashed (about 1 cup)
* 50 g unsalted butter, melted
* 50 g neutral oil
* 90g Nutella
* 100 g dark brown sugar
* 50g Golden Caster
* 2 eggs, at room temperature
* 1 teaspoon vanilla extract
* 50 g Greek yogurt
* 230 g all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cinnamon
* 50 g chocolate chips for topping
* 2tbsp Apricot Jam

Method
1. Preheat the oven to 160°C fan. Line a 9 × 5 inch loaf tin with baking parchment. (I love my @nordicwareuk loaf pan)
2. In a large bowl, mash the bananas with a fork until smooth.
3. Add the brown sugar, melted butter, oil, eggs, Greek yogurt, and vanilla. Whisk until well combined.
4. Sift in the flour, baking soda, salt, and cinnamon. Gently fold until just combined.
5. Divide the batter evenly into two bowls. Add the Nutella into one and mix to combine.
6. Dollop large spoonfuls of the regular banana batter alternately with the Nutella batter and scatter the 50 g chocolate chips over the top.
7. Bake for 1 hour, or until a skewer inserted into the centre comes out clean.
8. Once baked, warm the apricot jam in a saucepan and when liquid brush over the warm banana bread for the sticky glaze.
9. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely.

Enjoy!
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#bananabread #nutella #bakereels #foodreels #reels by @nordicwareuk

79

3

2 months ago

Do you have a birthday coming up and you’re on bake duty 🎂, or an anniversary that needs celebrating with a bit of pizzazz 🎉 then we’ve got you covered.

Our Jubilee Bundt®️ Pan features a gorgeous geometric diamond pattern that catches pools of any glaze and creates a stunning centrepiece for any celebration 🥳

Find it @hartsofstur 🛒

#bundtstagram #instabundt #nordicwareuk #bundt®️ #bakersofinstagram by @nordicwareuk

37

5

2 months ago

Strawberry-Filled Bundt Cake 🍓

Ingredients:

For the Cake Batter:
3 large eggs
1 tsp vanilla extract
⅔ cup (160ml) vegetable oil
¾ cup (180ml) warm milk
¼ cup (60g) butter, melted
1¼ cups (250g) sugar
1 tbsp vinegar
1¾ cups (210g) all-purpose flour
1½ tsp baking powder
¼ tsp salt

For the Strawberry Filling:
1 cup (150g) diced strawberries
2 tbsp sugar
1 tsp cornstarch (mixed with 1 tbsp water)
½ tsp lemon juice

For Dusting:
Powdered sugar (optional)

Instructions:

Prepare the Strawberry Filling:

In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
Once the strawberries release juice, add the cornstarch mixture and stir continuously.
Cook for 2–3 minutes until thickened, then remove from heat.
Let it cool completely before using.

Make the Cake Batter:

Preheat the oven to 180°C (350°F). Grease and flour a Bundt pan (10-inch / 25cm).
In a large bowl, whisk together eggs, vanilla, sugar, and vinegar until light and slightly foamy.
Add oil, warm milk, and melted butter, mixing until combined.
Sift in flour, baking powder, and salt, folding gently until smooth.

Assemble the Cake:

Pour half of the batter into the prepared Bundt pan.
Spoon the cooled strawberry filling evenly over the batter, keeping it in the center to avoid touching the edges.
Gently pour the remaining batter on top, covering the filling.
Smooth the surface with a spatula.

Bake the Cake:
Bake for 40–45 minutes or until a toothpick inserted in the cake (not the filling) comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Serve:
Drizzle with some strawberry sauce.
Slice and enjoy the soft cake with the hidden strawberry filling! by @nordicwareuk

115

25

3 months ago

Last week we popped into @fortnums Piccadilly and headed straight for the Cook Shop on the 3rd Floor where we spotted some of our beautiful Bundts®️ and cast bakeware.

Choose from our Gold Swirl Bundt®️ Pan, our super summery toffee Wildflower Loaf Pan 💐and our Floral Heart Pan 🌸🩷

#bundtstagram #instabundt #bundt®️ #bakersofinstagram #fortnumandmason taken in Fortnum & Mason by @nordicwareuk

33

2

3 months ago

No-Churn Chocolate Brownie Ice Cream. Minimal effort, maximum chocolate. Perfect for a heatwave.

Brownie
75g soft brown sugar 50g caster sugar 70g unsalted butter 1 large egg 38g cocoa powder 25g plain flour ¼ tsp baking powder ½ tsp espresso powder 1 tsp vanilla extract
Ice Cream
50g cocoa powder 1 tsp espresso powder 2 tsp vanilla extract 1 tsp Camp Coffee Extract Pinch of salt 1 tin sweetened condensed milk 450ml double cream
Method
Brownie: Preheat oven to 160°C fan (180°C conventional). Line a loaf tin with parchment.
Gently melt the butter and sugars in a saucepan over low heat. Cool slightly, then whisk in the egg until pale and fluffy. Add the remaining brownie ingredients and whisk until combined.
Pour into the tin and bake for 20 minutes, until the edges are set but the centre is still slightly gooey. Cool completely, then cut into chunks.
Ice Cream: Whip the cream to soft peaks. In a separate bowl, whisk together the condensed milk, cocoa, espresso powder, vanilla, Camp Coffee Extract and salt.
Fold the condensed milk mixture into the whipped cream, then fold through the brownie chunks, reserving a few for the top.
Pour into a loaf tin, top with the remaining brownie pieces and freeze for at least 4 hours or overnight.
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#ChocolateBrownieIceCream #BrownieIceCream #NoChurnIceCream #HomemadeIceCream #ChocolateIceCream by @nordicwareuk

47

6

3 months ago

geometric joy courtesy of my new Bundt tin from @nordicwareuk - there’s something extraordinary about the clean cut lines of this coffee cake balanced against the soft pillowy bumps of whip crowding out the design on the right… loved putting this cake together!

Coffee, cardamom + toasted walnut cake w/ hazelnut cream cheese whipped cream + crystallised ginger shards ☕️🥮

#fyp #explore #coffeecake #bundt #baking taken in London, United Kingdom by @nordicwareuk

3

12

3 months ago

We were delighted to welcome Dominic Franks to the cookery school recently to celebrate the launch of his second cookbook, One Pan Feasts, with a fantastic live demo packed full of flavour and inspiration. 🍳✨@dominthekitchen

To help you get started, Dominic has also shared his delicious One Pan Focaccia Pizza recipe, which you can find now on our blog.

Feeling inspired? Our exclusive Divertimenti x Nordic Ware bundles have everything you need to recreate the recipes at home. @nordicwareuk

Find them online under Nordic Ware at divertimenti.co.uk

#dominthekitchen #onepanfeasts #nordicware taken in Divertimenti - The Ultimate Cookshop & Cookery School by @nordicwareuk

289

22

3 months ago

Toasted Coconut Ice Cream with Chocolate-Covered Salted Pretzels. London’s still melting... so I made THIS. Save this for the next heatwave & thank me later.👇

Ingredients
300ml double cream
400ml coconut milk
50g desiccated coconut
4 large egg yolks
100g caster sugar
1 vanilla pod, split lengthways
1 tsp cornflour
170g chocolate-covered salted pretzels, roughly chopped
Method
Mix the double cream and coconut milk together, then reserve 100ml of the mixture.
Spread the desiccated coconut on a baking tray and toast in a 170°C fan oven for 5–10 minutes, stirring occasionally, until evenly golden brown.
Add the toasted coconut to the remaining cream mixture along with the split vanilla pod. Warm gently until just below a simmer, then remove from the heat and leave to infuse for 20–30 minutes.
Strain the infused mixture through a fine sieve into a bowl, pressing firmly on the coconut to extract as much flavour and cream as possible. Return the strained mixture to the saucepan and stir in the reserved 100ml of cream mixture.
Gently heat the mixture until it just reaches a simmer.
Meanwhile, whisk together the egg yolks, caster sugar and cornflour until thick, pale and smooth.
Gradually pour the hot cream mixture into the egg mixture, whisking constantly to temper the eggs.
Return everything to the saucepan and cook gently over a low heat, stirring continuously with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. Do not allow it to boil.
Pour the custard into a clean bowl and cover with cling film, pressing it directly onto the surface to prevent a skin from forming. Chill thoroughly, preferably overnight.
Pour the chilled custard into an ice cream machine and churn for around 25 minutes, or according to the manufacturer’s instructions. During the final few minutes of churning, add the chopped chocolate-covered salted pretzels.
Transfer the ice cream to a loaf tin or freezer-safe container, smooth the top, and freeze for about 4 hours, or until firm.
Leave the ice cream at room temperature for 5–10 minutes before scooping and serving.
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#IceCream #food #foodreels #HomemadeIceCream #SummerDesserts by @nordicwareuk

41

9

3 months ago

We could eat this Lemon and Almond Ricotta Cake from @georginaaelizabeth for breakfast, lunch and dinner 😃

With the zing of 🍋 Lemon and the tender crumb from the 🥣 Ricotta, it’s perfect any time of day.

Find the full recipe and details on @georginaaelizabeth page

#bundt®️ #bundtstagram #instabundt #bakersofinstagram #bundtcake by @nordicwareuk

40

2

3 months ago

@helen_goh_bakes Apricot Cake really shows this fruit off to its best 🍑

Baking brings out the depth of flavour and sweetness in the fruit while the soft crumb of the sour cream sponge allows the orange and rosemary flavour notes to mingle perfectly.

Baked in our Naturals®️ 9 x 13 Rectangular Cake Pan, for an even bake and bronzed top.

Enjoy with a generous glug of cream, a hot cup of tea 🫖 and good conversation 😄

#nordicwareuk #naturals®️ #sweet #sweettreat by @nordicwareuk

45

2

3 months ago