oil for greasing
75 ml (5 tbsp) milk
2 tsp (10 ml) dried yeast
1 cup (150 g) 5 oz strong white flour (bread flour)
1.25 ml (1/4 tsp) salt
2 level tsp sugar
3/4 stick (6 Tbsp) 75 g butter
3 eggs, beaten
2 oz (50 g) currants
75 ml (5 tbsp) milk
2 tsp (10 ml) dried yeast
1 cup (150 g) 5 oz strong white flour (bread flour)
1.25 ml (1/4 tsp) salt
2 level tsp sugar
3/4 stick (6 Tbsp) 75 g butter
3 eggs, beaten
2 oz (50 g) currants
rum syrup
1/3 cup (75 g) 3oz lump sugar
2 tbsp (30 ml) rum
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) rum
1 tbsp (15 ml) lemon juice
method
1. Oil 12 baba tins.
2. Set the oven at 200°C (400°F) gas 6.
3. Warm the milk until tepid.
4. Sprinkle on the dried yeast.
5. Stir in 15 ml (1 tbsp) of the flour and leave in a warm place for 20 minutes.
6. Sift the rest of the flour, the salt and the sugar into a mixing bowl.
7. Rub in the butter. Add the yeast liquid to the mixture, then add the eggs.
8. Beat until well mixed, then work in the currants.
9. Half fill the prepared tins with mixture. Cover with oiled polythene, and leave in a warm place until the tins are two-thirds full.
10. Bake for 10 - 15 minutes or until the babas are golden brown and springy to the touch.
11. Heat the sugar in a saucepan with 125 ml (4 fl oz) water.
12. Stir until the sugar has dissolved, then boil the mixture steadily for 6 - 8 minutes, without stirring, until it forms a syrup.
13. Stir in the rum and lemon juice.
14. Remove the babas from the tins, prick all over with a fine skewer and transfer to individual dishes.
15. Spoon hot rum syrup over each baba.
16. Serve cold, with cream.
2. Set the oven at 200°C (400°F) gas 6.
3. Warm the milk until tepid.
4. Sprinkle on the dried yeast.
5. Stir in 15 ml (1 tbsp) of the flour and leave in a warm place for 20 minutes.
6. Sift the rest of the flour, the salt and the sugar into a mixing bowl.
7. Rub in the butter. Add the yeast liquid to the mixture, then add the eggs.
8. Beat until well mixed, then work in the currants.
9. Half fill the prepared tins with mixture. Cover with oiled polythene, and leave in a warm place until the tins are two-thirds full.
10. Bake for 10 - 15 minutes or until the babas are golden brown and springy to the touch.
11. Heat the sugar in a saucepan with 125 ml (4 fl oz) water.
12. Stir until the sugar has dissolved, then boil the mixture steadily for 6 - 8 minutes, without stirring, until it forms a syrup.
13. Stir in the rum and lemon juice.
14. Remove the babas from the tins, prick all over with a fine skewer and transfer to individual dishes.
15. Spoon hot rum syrup over each baba.
16. Serve cold, with cream.
serving amount
serves 12
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