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Whiskey and ginger Baba with new season rhubarb and strawberries

Whiskey and ginger Baba

130ml whole milk
70ml double cream
3 and a half teaspoons yeast
425g plain flour
5 tablespoons castor sugar
4 eggs
130g melted butter

Heat the milk and cream in a pan until lukewarm.
Add the yeast and set aside for 5 minutes to foam.
Mix the flour, sugar and a pinch of salt in a bowl.
Add the egg and yeast mixture and mix with a dough hook in the mixer for 5 minutes.
Add the butter and cook for another 5 minutes.
Butter 6 large ramekins or individual metal bowls.
Add the Babas and place in a baking tray.
Cover with a teatowel and set aside to rise for an hour.
Set oven to 180oc.
Bake the Babas for about 15 minutes or until golden and firm.

Whiskey and ginger syrup

150ml water
50ml whiskey
200g sugar
2 pieces preserved ginger, finely chopped

Bring to a simmer until the sugar has dissolved.
Dip the Babas to soak in the syrup and serve.

Rhubarb Compote

4 sticks rhubarb, cut into 2 cm pieces
100g sugar
100ml water
50ml grenadine

Place the rhubarb in a baking dish.
Boil the sugar, water and grenadine to a syrup.
Pour over the rhubarb and top with parchment paper.
Cook in a 180oc oven until just soft and cool.

Wash and hull a punnet of strawberries and cut in half.
Mix into the cool rhubarb and serve with the babas and a dollop of cream.

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