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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

May contain milk May contain eggs May contain gluten May contain lupin


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
Apricot glaze (see page xx)
Crème chantilly
Glacé cherries
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.