Pastries Dessert Recipes - Rum Baba Recipe

Ingredients

• 225g/2 cups plain (all-purpose) flour

• 2.5ml/1/2 tsp salt

• 10ml/2 tsp easy-blend dried yeast

• 4 eggs, beaten

• 150ml/2/3 cup milk, hand-hot

• 100g/1/2 cup butter, melted, plus extra for greasing

• 45ml/3 tbsp currants

• 225g/1 cp granulated sugar

• 300ml/1 1/4 cups water

• 10ml/2 tsp lemon juice

• 60ml/4 tbsp dark rum

• whipped cream and glace (candied) cherries to decorate

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Method:

1. Sift the flour and salt into a bowl. Stir in the yeast. Make a well in the centre and add the eggs, milk and butter.

2. Gradually work in the flour, then beat to form a smooth batter. Butter a large ring tin (pan) and sprinkle in the currants.

3. Add the batter, cover and leave in a warm place until the batter has risen to the top of the tin. Cook in a preheated oven at 200°C/400°F/gas mark 6 for about 40 minutes until golden brown. Leave in the tin.

4. Put the sugar in a saucepan with the water. Heat gently until the sugar has dissolved. Bring to the boil and boil for 5 minutes until syrupy.

5. Stir in the lemon juice and rum. Prick the warm baba all over with a skewer. Spoon the syrup over until thoroughly soaked. Leave to cool.

6. Turn out on to a serving plate. Pill the centre with whipped cream and decorate with glace cherries before serving.