Name: Rum Babas Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes: 12
Cuisine: French
Ingredients: 225g (8oz) plain flour; 1 1/2 tsp easy blend yeast; 2 tbsp caster sugar; 4 eggs, beaten; 50ml (2 floz) milk; 115g/ 4 1/2 oz butter; for the syrup

If liked, serve them in pretty cupcake collars. You may need to trim the top of the babas off to fit neatly inside.

Ingredients

225g (8oz) plain flour
1 1/2 tsp easy blend yeast
2 tbsp caster sugar
4 eggs, beaten
50ml (2 floz) milk
115g/ 4 1/2 oz butter
for the syrup

1 orange

150g (5oz) golden caster sugar
6 tbsp rum

To serve

150ml (1/4 pint) whipped cream

you will need

a 12 hole deep muffin tin or dariole moulds, lightly greased, or use silicone moulds

Method

Place the flour in a mixing bowl and stir in the yeast and sugar.
Place the milk in a small pan and warm gently to hand hot. Remove from the heat. Add the butter and allow it to soften.
Using a wooden spoon or electric mixer, beat the eggs into the flour mixture then add the warm milk and softened butter mixture, beating well to give a soft sticky, glossy dough.
Divide the dough equally between the moulds, they should be just over half full. Cover with oiled cling film and leave in a warm place until doubled in size and risen to the top of the moulds.
Pre-heat the oven to 190C, 170C fan, gas 5. Bake for 15 mins until golden brown and risen.
To make the syrup, using a zester peel off a few strips of orange rind and reserve for decoration. Grate the remaining zest and juice the orange. Place the orange juice and grated zest in a small pan with the sugar, rum and 100ml water. Bring to the boil for 5 mins to make a syrup. Pour over the rum babas and allow to cool.
Serve with whipped cream and the reserved strips of orange peel.

Makes	12
Preparation Time	20 mins plus proving
Cooking Time	15 mins
Total Time	35 mins