This year’s Christmas dessert was the same as last year’s dessert. Same recipe, also. Mixed everything together, put it all in the bundt pan in a water bath, covered with foil, and popped into the 350 oven (verified by oven thermometer). After the one hour baking time (which was plenty last year), I checked for doneness, and to my surprise the pick came out covered with what looked like chocolate pudding. It took another half hour to get an acceptable bake.
Now, the only thing that changed from last year to this year was that I used Irish butter instead of our usual local butter, and that we have had a huge amount of rain this December.
To my knowledge, fat content doesn’t increase baking time. Am I incorrect?