Rum Baba
A classic dessert fit for any meal

Serves 4 (Estimated) Rating 5/5

Prep Time 10 Minutes Cooking Time 20 Minutes
Ingredients |
200g plain flour |
Pinch of salt |
5g yeast |
125ml semi-skimmed milk (warm) |
2 medium free-range eggs (beaten) |
50g currants |
50g margarine |
10g caster sugar |
Golden syrup, hot |
Rum |
Apricot glaze (see page xx) |
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. |