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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups sifted flour |
1/2 -ounce wet yeast |
5/8 cup milk |
1 tablespoon superfine sugar |
pinch salt |
2 eggs |
3 1/2 tablespoons butter, melted and cooled |
1/4 cup butter |
1/4 cup sugar |
9 tablespoons dark rum |
2 tablespoons sultanas (raisins) |
1 tablespoon chopped candied peel |
2 tablespoons white grapes |
1 cup whipping cream |
Directions:
1. Warm a large bowl. Add sifted flour; make a well. To the well, add the yeast, 3/8 cup of the milk, sugar, and salt. Mix until the yeast has dissolved. Add eggs and beat with hands until well combined and smooth. Cover bowl and put in a warm place for 45 minutes.
2. After 45 minutes, add the butter and remaining 1/4 cup milk. Beat hard for a couple of minutes. Half fill 4 greased small cake molds. Cover molds and place in a warm spot for 10 minutes. Once risen, place in oven for 20 minutes. Unmold onto cake rack and allow to cool a little.
3. Meanwhile, make sauce.
4. For Sauce:
5. In a saute pan, large enough to hold all the babas, combine butter and sugar over medium high heat. Add 1 tablespoon of the rum and sultanas(raisins), peel, and grapes. Stir to coat well. Place the babas into the fudge mixture. Prick lightly with a fork and turn in the sauce to coat well. Pour 2 tablespoons of rum over each baba and set alight. Serve babas with sauce and whipped cream.
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