Gin Babas from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod
Traditionally soaked in rum, this delicious mini French cake with an Ukrainian name deserves a Hebridean twist with gin from the Isle of Harris Distillery. These benefit from being made a day in ad...
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Cooking tools:
- Mixing bowl
- Whisk
- Spoon
- Saucepan
- Plastic wrap
Ingredients
- Raspberries and a dusting of icing sugar for garnish
- 250 ml (1 cup) double cream
- 1 vanilla pod, seeds only
- 100 g (3½ oz) icing sugar
- 4 tablespoons gin
- 200 ml (¾ cup + 1 tablespoon) water
- 250 g (9 oz) caster sugar
- 100 g (3½ oz) melted butter
- 2 eggs
- 70 ml (¼ cup + 1 teaspoon) milk
- 50 g (1¾ oz) sugar
- ½ teaspoon salt
- 7 g (½ oz) sachet fast-action yeast
- 220 g (7½ oz) strong bread flour
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