Rum Babas from The Times Cookery Book by Katie Stewart

Ingredients

• ½ oz (15 g) fresh yeast or 2 level teaspoons dried yeast
• 6 tablespoons warm milk
• 3 eggs
• ¼ pint (1½ dl) double cream for serving
• 4 tablespoons rum
• 3 oz (75 g) melted butter
• 2 oz (50 g) currants
• 1 teaspoon castor sugar
• juice of 1 lemon
• 1 pint (6 dl) water
• ¾ lb (350 g) granulated sugar
• pinch salt
• ½ lb (225 g) strong plain flour