This is how it's made Stork Hot Cross Bundt

Preheat the oven to 160c.

Grease a bundt tin with STORK ORIGINAL then dust with flour and set aside.

Mix together all the sponge ingredients in a large bowl. Spoon evenly into the bundt tin and bake in the oven for 50-55 minutes until cooked through and golden. Remove from the oven and leave to cool in the time for 10 minutes before turning out onto a serving plate.

Heat the rum, sultanas and sugar in a saucepan and once boiling add the stork and heat until melted and you have a sticky syrup. Pour this over the sponge and leave to soak in and cool for a few minutes.

Mix the icing sugar and rum together in a small bowl- you want it to be thick enough to hold its shape but loose enough to pipe. Transfer into a piping bag and snip a 1.5cm hole. Pipe a cross over the top of the sponge and leave to set.

  • Temperature: 160 C oC
  • Serves: 12