1l vegetable oil, for frying
Bring the oil to 175℃
Mix the salt, baking powder, flour, eggs and sugar and milk and whisk until smooth. Add 25ml gin and whisk.
Pop the piping bag ½ full with the small plain nozzle, pipe into the oil in a shape you like. When golden brown turn over and colour the other side.
Drain onto kitchen paper and repeat until all the batter is used.
Dust icing sugar over the cakes
For the compote, put half of the blueberries, 2 tbsp water and the sugar in a pan and bring to the boil. Reduce the heat and simmer for 10 mins, stirring frequently. Add the gin and the remaining blueberries and cook for a further 5 mins until the blueberries are tender but still holding their shape. Remove from the heat and set aside.
To serve: spoon the blueberry compote onto a plate and top with funnel cake.