However in 2012 they struck Eurovision gold, by sending the Bashuski, the grandmas. Who doesn't love a grandma? I think it was just that they had those little faces you just want to squeeze. I know I shouldn't have a favourite, but I think Natalie was everyone's favourite, she even made it to onto our Christmas tree.
The act even featured baking!
I have based this recipe around the Rum Baba in Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets by
Don't you just want to eat that little face?
- 60g black cherries (about 7)
- 1/2 cup of vodka
- 5 tablespoons of lukewarm milk
- 3 eggs
- 250g strong flour
- 1/4 teaspoon salt
- 2 table spoons caster sugar
- 7g dried yeast
- 100g soft unsalted butter room temperature
For the syrup
- 2 cups water
- syrup from the tin of black cherry
- 1 cup sugar
- Reserved vodka from the cherries
- In a small bowl soak the whole black cherries in the vodka
- Into the bowl of a stand mixer add the milk, eggs, flour, salt, caster sugar and yeast.
- With a dough hook knead until smooth and elastic, scrap down the side to ensure that all the flour is mixed in. Should only take about a few minutes.
- Cover the bowl in cling wrap and let rise to almost double, about 1 hour. (I transferred into a glass bowl because I needed to use the mixer for something else)
- Grease and flour the babushka moulds or muffin tray. It is recommended that you chill the moulds after you grease them to stop the butter being absorbed into the batter. I didn't do it but it's a handy hint to know if you find things are sticking.
- Mash the butter with a fork to obtain a smooth consistency
- Beat the butter into the batter till it is incorporated and not showing through, no butter streaks.
- Drain the black cherries from the vodka, but reserve the liquid for the syrup.
- Finely chop the black cherries finely and stir through the batter.
- Fill the moulds half way, allowing room to rise. Less is more as they will grow, also spread the mixture out evenly so that you don't end up with a babushka with a bigger behind than the others, or have to deliver the terrible news that 1 babushka didn't make it.
- Let rise again for about 30mins till they have doubled.
- Bake at 200°C for about 20 mins till they are golden and are a bit loose in the tin.
- When baked, remove from mould and let cool on a wire rack
- To make the syrup put the water, black cherry juice and sugar in a saucepan and bring to the boil for about 3 mins (it's a syrup, not a sauce so it's ok to boil on this occasion) Remove from the heat and add the reserved vodka.
- Soak each Babushka in the syrup before putting on a serving plate. You can give them a good soaking, I was frightened they would break up but it is amazing just how much vodka syrup one Babushka can hold.
- Serve with double cream and extra cherries
No Grandmothers this year but Dina Garipova will perform What If.