Grease 4 small round baking tins, preferably in the shape of a mug.
In a large bowl, leave the yeast and the sugar and lukewarm milk to stand for 5 minutes until it starts to foam.
Using a hand blender with dough hooks, beat in one-third of the flour into a smooth batter. Leave to rise, covered with plastic wrap, for 20 minutes in a warm place.
Lightly beat the egg with
Distribute the batter between the greased tins. They should be approximately half full. Place on a baking sheet and allow to rise for a further 15 minutes or until the batter has risen to the edge of the tins.
Place the babas in the oven and
In the meantime, prepare the syrup: heat the water in a saucepan. Add the sugar and stir until it has dissolved. Leave the sugar syrup to cool. Stir in the liqueur.
Before serving, whip the cream. Place a baba in a soup plate. Cut lengthways, generously top with the liqueur syrup and serve with unsweetened whipped cream.
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