Scott has travelled across the world with his impressive culinary skills. He has been the Head Chef of the La Vert in Chamonix, the Pastry Chef at the Ostera Bay on the Cayman Islands. His culinary adventure doesn’t stop on land, having also worked on the Queen Mary 2 cruise ship.

Amazingly Scott has managed to fit in being a passionate Ginger Chef alongside his busy traveling schedule since August 2020, representing us in the kitchens nationwide. Read on to find out how to make his favourite Christmas recipe… Mulled Wine Baba!

 

 

Mulled Wine Baba

Ingredients

  • 125g plain flour
  • 3 eggs
  • 12g honey
  • 8g cinnamon
  • 4g salt
  • 25g butter melted and cooled
  • 8g yeast
  • 20ml warm milk

 

Preparation

  1. Mix the yeast with the milk and wait to bloom
  2. add the liquid butter and whip in eggs
  3. add to the flour, cinnamon and honey and mix till a smooth paste is formed
  4. Place into a piping bag and allow to double is size (prove)
  5. Grease spray a savarin mould and pipe in half way full allow to re prove then bake in oven for 12 -15 mins until fully raised and light and fluffy

 

Mulled wine syrup

Ingredients

  • 250g sugar
  • 1000 ml water
  • 2 vanilla pod
  • 275 ml mulled wine
  • 1 lemon rinds
  • 1 orange rinds

 

Preparation

  1. Bring all to a boil and allow to cook for 5 mins
  2. Remove from heat and allow to cool
  3. Once cooled use this syrup to dip the baba in once cooked