I was planning on adapting my Barm Brach recipe and soaking the raisins in whisky for 24 hours. A nice peaty single malt would be really decadent and be interesting to try, as would the whisky once drained from the raisins. When our granddaughter has a sleepover we always have Pain au Chocolate. for breakfast, she insists on examining them and chooses the one with the most visible chocolate😁
