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Rum Babas

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  Compressed yeast 1⁄2 Ounce
  Sugar 1 Tablespoon
  Milk 4 Tablespoon
  Flour 8 Ounce
  Salt 1 Pinch
  Eggs 3
  Butter 5 Ounce
  Currants 1 Tablespoon
  Sultanas 2 Tablespoon
  Sugar 1⁄4 Pound
  Water 1⁄4 Pint
  Lemon peel piece 1 Pint
  Squeezed lemon juice 1
  Rum 2 Tablespoon

Dissolve the sugar in the water, add lemon rind and boil for 5 minutes.
Remove rind, add lemon juice and rum.
Cream yeast and sugar, add luke-warm milk.
Sift flour and salt into basin, make well in centre, stir in yeast mixture and well-beaten eggs.
Dot surface of dough with 1 oz. softened butter, cover with clean towel and set aside in warm place until doubled in bulk (about 40 minutes).
When dough is well-risen, mix in the remaining softened butter and fruits.
Turn out on to lightly floured board, knead well, turning edges of dough into centre.
Divide mixture over eight well-greased small cups or moulds which have been stood on baking tray.
Fill them not quite half-full.
Cover, let rise again in warm place for 20 minutes.
Bake in hot oven, Mark 7, 425°F., 15 minutes until golden.
Drop Babas one at a time into the hot syrup until they are well-soaked.
Babas can be made some time ahead and reheated,

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Rum Babas Recipe