Rum baba
Rhum baba
Recipe by Pasquale Amico
SERVES 4
Preparation 45 minutes
Cooking 25 minutes
125g plain flour
100ml milk
50g softened unsalted butter
7g yeast
2 large free-range eggs
10g sugar
3g salt
for the syrup
450g sugar
450g water
zest of 1 lemon
3 tbsp rum
Warm the milk in a saucepan, then add the yeast to dissolve. In a separate bowl mix the flour and salt. Slowly add the warm milk and yeast, the eggs and mix into a dough. Leave to rise in a warm place for 10-15 minutes.
Stir in the butter and sugar little by little, then divide the mixture between four baba moulds, filling them ¾ of the way up. Leave to prove for 30 minutes. Then bake in a preheated oven at 180ºC/Gas Mark 4 for 20-25 minutes.
When the babas are almost ready mix the sugar, water and lemon together in a pan. Bring to the boil for 2 minutes, remove from the heat and add the rum. Soak the babas in the syrup for a few minutes, then serve.
