I am currently on crutches and hobbling around with a rather heavy, non weight bearing cast on my right foot which is making food preparation and cooking a little tricky.
My lovely boss Kirstie, arrived armed with a goodie bag last week from the company we work for http://www.thehungryguest.com and prepared me a wonderful supper. As she unpacked the contents of the bag I have to admit to looking right past the delicious pork chops and greens she had brought, as my eyes focussed on the word ‘Gin’.
I had heard of Pinksters Gin and am rather an aficionado of Mothers’ ruin – there are a couple of Kent examples which I will write about soon – but gin in a jam…would that work? Oh yes it would. The key here is that the raspberries have not been over-sweetened. The combination of the tangy soft fruit with the slightly bitter effect of the gin works quite brilliantly.
An old friend (years known, not age of course!) Paula was coming to visit a few days afterwards so I decided to make some simple lemon buns to serve with the jam. Prepare these in cupcake/muffin cases and the papers can then be peeled away to reveal mini Victoria sponge cakes – perfect for gluing together with gin jam.
Makes 8 cakes
- 6oz softened salted butter
- 6oz caster sugar
- 2 large eggs
- Splash of milk
- 8oz self raising flour
- Zest of one large lemon
- Pinch of baking powder
Place all the ingredients into a bowl and combine with a wooden spoon or electric mixer. Keep going for a good few minutes until the mix starts to get lighter in colour and fluffy. Divide between 8 muffin cases in a muffin tin.
Pop into a oven which has been preheated to 180C for approximately 15-18 or until a skewer comes out clean from the cakes – I would always check at about 12 minutes.
Once cooled, remove the paper cases, slice through the middle and fill with the Gin Jam. Dust with icing sugar, put the kettle on and enjoy!