Rum Babas from The Times Cookery Book by Katie Stewart
Rum babas are best made in advance. They should be allowed to stale for one day, then they soak up more of the rum syrup. Grease and flour twelve dariole or castle moulds. Sieve the flour and salt ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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
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