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Rum Baba
A classic dessert fit for any meal
Serves 4 (Estimated) Rating 5/5
Prep Time 10 Minutes Cooking Time 20 Minutes
| Ingredients |
| 200 g Plain Flour |
| Salt |
| 5 g Active Yeast |
| 125 ml Semi-skinned Milk, warm |
| 2 Free-range Medium Eggs, beaten |
| 50 g Currants |
| 50 g Margarine |
| 10 g Sugar |
| Golden Syrup, hot |
| Rum |
| Apricot Glaze |
| Glacé cherries |
| Method |
| Preheat the oven to No 8/450F/230C. |
| Sieve the flour and salt into a mixing bowl. |
| Cream the yeast with a little of the milk in a basin. |
| Make a well in the center of the flour and pour the yeast in. |
| Cover with a little of the flour, cover with a cloth and leave to ferment (bubbles). |
| Add the remainder of the milk, eggs and currants. |
| Knead into a smooth dough. |
| Place back in the bowl and add the margarine in small pieces. |
| Cover and leave to prove in a warm place. |
| Add the sugar and mix well. |
| Half fill 8 greased dariole molds and leave to prove . |
| Cook in the oven for about 20 minutes. |
| Turn out when cooked and allow to cool slightly. |
| Soak carefully in hot syrup then sprinkle with rum. |
| Brush all over with apricot glaze and leave to cool. |
| Decorate with crème chantilly and glacé cherries. |