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See the winning recipe from our fabulous baking recipe competition!
Jan 28, 2021
In our January 2021 Gin of the Month box, we included the fabulous Esprala Apple & Red Plum. Not only is it a wonderfully delicious drink on its own, but it’s also a key ingredient in our bespoke January 2021 Cocktail of the Month, Craft Gin Club’s Lady of the Lakes.
Knowing that our lovely members love a good bake, we asked them to take inspiration from the delectable apple and plum flavours in Esprala’s gin-credible mixer and come up with their own ginny recipe. We knew we’d get some fabulous entries, but boy did we underestimate levels of deliciousness that our little competition would produce. Poached pears to crumbles worthy of The Great British Bake Off, our members have had us salivating here at Craft Gin Club HQ.
It was certainly difficult to pick a winner, but after some careful deliberation, we managed to pick a champion and two runners up. So, without further ado, scroll down to find our champion bakers!
And the winner is…
Marcella B. with her Apple, Plum & Sloe Gin Crumble
We were really impressed with Marcella’s scrumptious combination of fruit and sloe gin - just the title had our mouths watering! That mixing of orchard fruit with the deep, rich berry flavours of the slow gin is divine. With a biscuity, crunchy crown of crumble, it’s the perfect winter treat.
Here’s the recipe:
Marcella’s Apple, Plum & Sloe Gin Crumble
Ingredients
750g plums, halved and stoned
750g cooking apples
100g caster sugar
2 oranges
200g plain flour
1 teaspoon ground cinnamon
160g demerara sugar
200g butter
150g porridge oats
200ml sloe gin
Method
1) Preheat the over to 180c, 160c fan, gas mark 4.
2) Zest and juice the oranges.
3) Put the plums and apples into an ovenproof dish and add caster sugar, orange juice and gin. Toss together and set aside.
4) Sieve the flour into a bowl with the cinnamon.
5) Grate in the butter and rub with fingertips until it resembles breadcrumbs.
6) Stir the orange zest, demerara sugar and porridge oats into the crumbs.
7) Give the fruit another mix before placing in the oven to bake until golden and bubbling (approximately 40 minutes).
8) Scatter the crumb mix onto a baking sheet and bake along side the fruit until golden.
9) To serve, spoon a portion of the fruit into a bowl and add the baked crumb mix on top. Finish with cream or ice cream and enjoy.
Congratulations, Marcella! We are in love with this recipe.
Honourable mentions:
We just have to give a shout out to members Hilary W. for her dish, Poached Pears & Panettone served with Craft Gin Club’s Lady of the Lakes, and to Lorraine A. for her Esprala Plum & Apple Pudding Cake. Both bakes look gin-credible!
Hilary’s poached pears look divine!
Lorraine’s presentation and ingredients for this fruity pudding cake have us licking our lips!
