Rhum Babas

Name: Rhum Babas
Ingredients: 300ml/½ pint water; 225g/8oz sugar; 6 tbsp rum; 225g/8oz strong flour pinch of salt; 225g/8oz strong flour pinch of salt; 3 eggs, beaten; 55g/2oz caster sugar; 85g/3oz sultanas pinch of salt; 55g/2oz butter, softened; 300ml/½ pint freshly whipped cream, to serve; 85g/3oz sultanas pinch of salt; 150ml/¼ pint warm milk; 25g/1oz fresh yeast

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

This is an outrageously sticky pudding, soaking in rum and covered in syrup – a good heart stopper. It was one of my mother’s favourite delicacies and she lived to eighty-eight.

Ingredients

25g/1oz fresh yeast
150ml/¼ pin

Dessert
Vegetarian

Method

Blend yeast, milk and 55g/2oz of the flour in a bowl and leave to stand in a warm place until frothy. Sift the remaining flour and salt into a large bowl and add the caster sugar. Make a well in the