Click to Print |
Rum Baba |
A classic dessert fit for any meal |
Serves - 4 Heat ViewBag.Recipe.Heat (1-5) |
Rating - 5 (1-5) |
Prep Time 10 Minutes Cooking Time 20 Minutes
|
|
Ingredients |
200 Gram Plain Flour
|
Salt
|
5 Gram Active Yeast
|
125 Millilitre Milk, warm
|
2 Free-range Medium Eggs, beaten
|
50 Gram Currants
|
50 Gram Margarine
|
10 Gram Sugar
|
Golden Syrup, hot
|
Rum
|
Apricot Glaze
|
Crème chantilly
|
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.
|