Rum Baba
By: Anonymous
Published: Saturday, February 13, 2010 - 11:10am

Ingredients




1 tablespoon caster sugar
2 sachets dried yeast, (2x7g)
5 tablespoons tepid milk, (75ml)
75 grams unsalted butter
125 grams plain flour
2 lrgs eggs
teaspoon salt
500 mls water
250 grams caster sugar
100 mls dark rum

Preparation

1 In a large mixing bowl, mix the 1 tbsp caster sugar with the yeast and the tepid milk. Stand bowl in a warm place to allow the yeast to activate. Cream the butter. 2 Sift flour onto the yeast mixture, add eggs and salt. Mix well. 3 Stir in creamed butter and mix again. 4 Turn out onto lightly floured surface and knead as with bread dough. 5 Butter a 25cm baba mould and place the dough in it. Cover with a damp cloth and allow to prove for an hour. It should double in size. 6 Bake in 190C oven for around 30 minutes. 7 Prepare syrup by bringing the sugar and water to the boil, allow to reduce to a thickish syrup. Remove from heat. Stir in rum. 8 Allow baba to cool slightly before turning out onto a large serving dish. 9 Spike all over with a satay stick or skewer. Pour over syrup, allowing it to be absorbed through the holes. 10 Refridgerate and serve cold, either on its own or filled with a mixture of your own choosing, such as ice cream or fresh fruit and cream.