Classic rum baba
The retro rum baba has had a bit of a resurgence of late. Here it is in all its glory: yeasty buns drenched with a rum glaze, served with vanilla cream and a shot of rum.
Equipment and preparation: You will need a non-stick 20cm/8in savarin tin
For the rum baba
- 500g/1lb 2oz self-raising flour
- 10g salt
- 100g/3½oz caster sugar
- 20g/¾oz fast-action dried yeast
- 6 free-range eggs
- 2 tsp warm milk
- 150g/5½oz unsalted butter, softened
For the glaze
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.