Rum Babas

Name: Rum Babas
Yield: Makes 12
Ingredients: ½ lb (225 g) strong plain flour; pinch salt; ¾ lb (350 g) granulated sugar; 3 oz (75 g) melted butter; 2 oz (50 g) currants; 1 teaspoon castor sugar; 3 eggs; 6 tablespoons warm milk; ½ oz (15 g) fresh yeast or 2 level teaspoons dried yeast; ½ oz (15 g) fresh yeast or 2 level teaspoons dried yeast; ¼ pint (1½ dl) double cream for serving; 4 tablespoons rum; juice of 1 lemon; 1 pint (6 dl) water

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Times Cookery Book

By Katie Stewart

Published 1974

About

Ingredients

½ lb (225 g) strong plain flour
pinch salt

Dessert
Baking
Vegetarian

Method

Rum babas are best made in advance. They should be allowed to stale for one day, then they soak up more of the rum syrup.

Grease and flour twelve dariole or castle moulds. Sieve the flour and salt into a large basin and make a well in the centre. Blend the fresh yeast with the warm milk and stir in the lightly beaten eggs. If using dried yeast, stir the teaspoon of sugar into the hand-h