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LOCATION: Recipes >> Cake Recipes >> Baba Au Rhum 05

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Rum Baba

1 tb caster sugar
2 sachets dried yeast (2x7g)
5 tb (75ml) tepid milk
75 g unsalted butter
125 g plain flour
2 lg eggs
1/4 ts salt

500 ml water
250 g caster sugar
100 ml dark rum

In a large mixing bowl, mix the 1 tb caster sugar with the yeast
and the tepid milk. Stand bowl in a warm place to allow the yeast
to activate. Cream the butter.

Sift flour onto the yeast mixture, add eggs and salt. Mix well.
Stir in creamed butter and mix again. Turn out onto lightly floured
surface and knead as with bread dough. Butter a 25cm baba mould
and place the dough in it. Cover with a damp cloth and allow to
prove for an hour. It should double in size. Bake in 190 c oven
for around 30 minutes.

Prepare syrup by bringing the sugar and water to the boil, allow
to reduce to a thickish syrup. Remove from heat. Stir in rum. Allow
baba to cool slightly before turning out onto a large serving dish.
Spike all over with a satay stick or skewer. Pour over syrup,
allowing it to be absorbed through the holes. 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.

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