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Friday, 1 July 2016

Rum Baba

1 tbsp caster sugar
2 7g packets of yeast
75 ml warm milk
125g plain flour
2 large eggs
75g unsalted butter

500ml water
300g demerera sugar
100ml dark rum

Pr heat oven to 200 degrees C

Mix sugar, yeast and milk & leave in warm place for 10-15 minutes.  Once bubbly, sift flour into the bowl and add eggs mixing well.  Stir in soft butter and mix until very smooth & coming away from he bowl.

Fill 6 ramekins half way up and proof for 30 minutes, before baking for 25 minutes.

For syrup heat water and sugar & bring to the boil.  Remove from heat and add rum.  Soak each Baba in syrup mix and chill.


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