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Baba Au Rhum 05

A home-style Baba Au Rhum 05 made with Caster Sugar, Tepid Milk, Unsalted Butter, Plain Flour, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 5 tbsp
• 75 g
• 125 g
• 1/4 tsp
• 500 ml
• 250 g

Method (preview)

1. 1

   In a large mixing bowl, mix the 1 tb caster sugar with the yeast and the tepid milk.

2. 2

   Stand bowl in a warm place to allow the yeast to activate.

3. 3

   Cream the butter.

4. 4

   Sift flour onto the yeast mixture, add eggs and salt. Mix well.

5. 5

   Stir in creamed butter and mix again.

6. 6

   Turn out onto lightly floured surface and knead as with bread dough.

7. 7

   Butter a 25cm baba mould and place the dough in it.

8. 8

   Cover with a damp cloth and allow to prove for an hour.

9. 9

   It should double in size.

10. 10

    Bake in 190 c oven for around 30 minutes.

11. 11

    Prepare syrup by bringing the sugar and water to the boil, allow to reduce to a thickish syrup.

12. 12

    Remove from heat.

13. 13

    Stir in rum.

14. 14

    Allow baba to cool slightly before turning out onto a large serving dish.

15. 15

    Spike all over with a satay stick or skewer.

16. 16

    Pour over syrup, allowing it to be absorbed through the holes.

17. 17

    Refrigerate and serve cold, either on its own or filled with a mixture of your own choosing, such as ice cream or fresh fruit and cream.