Serves 6; Preparation time 02:00:00
| 340 g Flour, self-raising | |
| 7.50 g Salt | |
| 75 g Castor sugar | |
| 15 g Yeast, dried, fast-acting | |
| 4 Eggs | |
| 1.50 tsp Milk, warm | |
| 100 g Butter, softened | |
| 65 ml Rum, dark | For the glaze |
| 135 g Castor sugar | |
| 100 c Thick vanilla cream | To serve |
| Rum | To taste |
| Mix the flour, salt and sugar in a large mixing bowl. Mix the yeast with 150ml/5fl oz warm water in a small bowl to dissolve the yeast. Beat the eggs and milk together with a whisk. Add to a medium saucepan and bring to a simmer. Remove and cool immediately. Using a free-standing electric mixer, tip the yeast into the flour mixture and gradually add the eggs and milk, beating all the time, to make a batter. Gradually add the soft butter to make a dough. Place in a bowl and cover for one hour. Preheat the oven to 180C/160C Fan/Gas 4. Knock back the dough and kneed for a few minutes. Leave in a non-stick 20cm/8in savarin tin to rise for 20 minutes or so, covered. Bake for 30 minutes or more - depending on the tin depth - until risen and golden. Leave to cool for 10 minutes before turning out of the tin. For the glaze, heat the rum, 300ml/10fl oz water and the sugar in a saucepan until reduced to a thick glaze. To serve, pour over the glaze over the baba. Serve with thick vanilla cream and more neat rum. | |
| Comment | Classic |
|---|---|
| Entered | 2017-12-31 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19