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Tom Kitchin's Whiskey Babas with Glenfarclas Single Highland Scotch Malt Whisky

Chef Tom Kitchin shares a recipe for Whiskey Month and Scotland's Year of Food and Drink 2015.

Makes 12 Babas

 

Ingredients

250g flour

75g melted flour

4 eggs, beaten

25g sugar

5g salt

8g yeast

20ml of luke-warm water

Mixed chopped fresh fruits

Fresh whipping cream for serving

 

SYRUP

500ml water

250g sugar

Zest of 1 orange

Zest of 1 lemon

Whisky to your personal taste

12 x 2”Dario moulds greased

 

Method

1. Preheat the oven to 180°

2. Dissolve the yeast in the 20ml of luke warm water

3. In a mixing bowl combine the flour, sugar and salt and mix

4. Slowly add the eggs and yeast followed by the melted butter until smooth and elastic

5. Half fill the Dario moulds with the mix then cover with oiled cling-film and leave to prove in a warm area until they rise to the top of the moulds

6. Bake for 15mins until golden brown, remove and leave to cool on a cooling tray

7. Meanwhile, to make the syrup, boil the water, sugar and orange and lemon zest, then add whisky to your taste

8. Place the chopped fresh fruit on a plate and pour on the whisky syrup. Place the babas on the top and serve with whipped cream (and maybe a wee bit more whisky!)

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