Cookie Dough Bundt Cake – perfect for afternoon tea.

Serves 12, Prep and Cook: 1 hour, 20 mins

Melted unsalted butter, for

greasing Self-raising flour, for dusting 150g unsalted butter, chopped,

at room temperature

¾ cup caster sugar

1 tsp vanilla extract

2 eggs, at room temperature ½ cup milk

1¹⁄³ cups self-raising flour 450g roll chocolate chip cookie

dough, at room temperature

MILK CHOCOLATE DRIZZLE

²⁄³ cup Milk Choc Bits (130g) 2 tblsps thickened cream

1 Grease a 24cm round, non-stick bundt pan with melted butter. Sprinkle over flour. Tap pan to coat greased surface evenly. Shake away excess.

2 Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl. In two batches, add milk and flour, stirring until combined.

3 Spoon half the cake mixture into prepared pan. Smooth over top. Pinch cookie dough into pieces and crumble over top of cake mixture. Dollop remaining cake mixture over cookie dough to cover. Smooth over top.

4 Cook in a moderately slow oven (160˚C) for about 40 to 50 minutes, or until a skewer inserted into centre comes out clean. Remove. Stand in pan for 15 minutes. Invert onto a wire rack lined with baking paper. Cool completely.

5 To make drizzle, reserve 2 tblsps Choc Bits for decoration. Combine remaining Choc Bits with cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl. Cool slightly.

6 Transfer mixture to a snap-lock bag. Squeeze into one corner. Twist top. Snip tip. Drizzle chocolate over cake. Sprinkle with reserved Choc Bits. Stand until set.