Elderflower vodka babas

This is a British twist on a French classic: yeast cakes drenched in elderflower vodka rather than rum. A naughty picnic treat?


To serve
  • lemon zest, grated

  • elderflower vodka, to taste

Preparation method

  1. Put the flour, sugar, salt into a bowl and mix thoroughly. Then stir in the yeast.

  2. Warm the orange juice slightly in a pan.

  3. Gently stir the eggs into the flour mixture a little at a time, alternating with the warm orange juice and the butter.

  4. Add the raisins and give it a good mix until it forms a smooth dough.

  5. Spoon the mixture into two greased bun tins, dariole moulds or 11cm/4½in baba tins (savarin moulds).

  6. Cover lightly with a tea towel and leave in a warm place for about an hour, or until doubled in size and lightly spongy.

  7. Preheat the oven to 180C/350F/Gas 4.

  8. Bake in the oven for 10-12 minutes until risen and golden-brown.

  9. Remove from the oven and leave to cool on a wire rack.

  10. To transport for a picnic, put into a preserve jar with some lemon zest and drizzle, to taste, with elderflower vodka.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 2

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