Rum 'n' Raisin French Rum Baba

Ingredients

Dough:                                                                

125ml milk, luke warm

1t dried yeast

1T caster sugar

200g high grade flour

1/2t salt

2 eggs, beaten

50g Westgold Unsalted Butter, melted

3T raisins

1 1/2T rum

Whipped cream

Lemon zest

Syrup:

1c water

2/3c rum

1/2t vanilla extract

Method

To make the syrup:

Bring the water and sugar to the boil until dissolved. Set aside to cool then add the rum and vanilla. Leave at room temperature until needed.

To make the dough:

Firstly, soak the raisins in 1 1/2T rum.

In a bowl, whisk together the milk, yeast and sugar.

In another bowl, measure the flour and salt. Make a well in the flour and pour in the milk mixture and leave until bubbly.

Add the eggs and melted butter to the yeast mixture and mix with a wooden spoon for 5 mins. It will be a very soft, sticky dough.

Drain the raisins and squeeze out the excess rum. Mix into the dough.

Cover with plastic wrap and leave to double in size.

Brush 10 dariole moulds (6cm) with butter and place them on an oven tray.

Gently stir the risen dough and spoon evenly into the moulds.

Leave to prove again until the mixture is almost at the top of the rim.

Heat the oven to 180°C. Bake 18mins until golden.

Remove from the oven and set aside to cool for 20 mins.

Remove the baba’s from the tins and roll them into the syrup. How much you soak them is up to your personal taste. We rolled them around to allow the syrup to soak in 5mm, but you can leave them to soak longer if you like. You can also sprinkle a little more rum on the top just before serving if you like a stronger rum flavour.

Serve with whipped cream flavoured with vanilla and lemon zest.