Rum Baba from Cooks Country: Modern British Rural Cooking by Matt Tebbutt

Ingredients

• finely grated zest of 2 oranges
• 3–5 tbsp Grand Marnier (or rum)
• 1 vanilla pod, split lengthways
• 300 ml water
• 200 g caster sugar
• caramelized or fresh orange segments and Jersey cream, to serve
• 150 g unsalted butter, softened
• 2 tsp milk, warmed
• 6 medium eggs, beaten
• 10 g salt
• caster sugar
• 20 g fresh yeast
• 150 ml water, warm
• 500 g self-raising flour