Rum Babas Recipe

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

1. Place the flour in a mixing bowl and stir in the yeast and sugar.
2. 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.
3. 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.
4. 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.
5. Pre-heat the oven to 190C, 170C fan, gas 5. Bake for 15 mins until golden brown and risen.
6. 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.
7. Serve with whipped cream and the reserved strips of orange peel.