So for everyone who expressed an interest in the mighty Rum Baba I thought I would have a word with the Hairy Bikers and ask for their recipe. You can prepare these in advance and freeze them by following the tip in step 8.
For the pudding:
- 60g Currants
- 4 tbsp Dark rum
- 2 tbsp Water (cold)
- 225g Plain white flour
- 5 tsp Easy bake yeast
- 5 tsp Salt
- 1 tsp Unrefined golden caster sugar
- 4 Eggs (large, Beaten)
- 115g Butter (unsalted) (melted )
- 57ml Milk
For the rum syrup
- 340g Unrefined golden caster sugar
- 430ml Water
- 12 tbsp Dark rum
- 3 tsp Lemon juice
- Turn on the oven temperature to 200°C (fan 180°C, gas mark 6). Grease muffin or rum baba tins.
- Put the currants with the rum and water in a saucepan and bring to the boil. Turn off the heat and leave the fruit to soak until cool.
- Sift the flour, sugar and salt into a mixing bowl and mix in the yeast.
- Add the eggs and melted butter, and mix thoroughly until the mixture is well combined and free from lumps.
- Now add the milk gradually, again beating well until smooth and glossy. Finally drain the currants, reserving the liquid, and stir the currants in to the batter.
- Half fill the prepared tins with the mixture and leave in a warm place for about an hour. The mixture should double in size and reach the top of the tins.
- Bake in the centre of the oven for approx 15-20 minutes until well risen and golden. When cool enough to handle, remove from the tins and put into a ceramic dish.
- If you wanted to freeze the puddings for a later date, turn out on to a wire rack and leave to cool completely then freeze. When required, defrost and leave to soak in rum syrup.
- For the rum syrup: Dissolve the sugar in the water and bring to the boil. Boil for about 5 minutes to make a light syrup.
- Add the rum and lemon juice to taste along with the reserved liquid from the currant mixture.
- Pour the syrup over the rum babas and leave to soak until the liquid is absorbed.
- Serve with a dollop of crème fraiche and raspberries.