Babas With Rum Syrup
|Plain flour||1⁄2 Pound|
|Castor sugar||1 Ounce|
|Milk||5 Fluid Ounce (1 Gill)|
|For rum syrup|
|Granulated sugar||3 Ounce|
|Water||5 Fluid Ounce (1 Gill)|
|Rum||150 Milliliter (1 Wine Glass)|
|Sherry||150 Milliliter (1 Wine Glass)|
Grease 9 dariole or baba moulds.
Sift the flour and salt into a warm basin.
Cream the yeast with a pinch of castor sugar, and add to it the gill of warm milk.
Mix this into the flour to form a soft dough.
Beat well until the dough leaves the sides of the basin clean.
Cover the basin with a damp cloth and leave the dough to rise in a warm (but not hot) place until about twice its size.
When the dough has risen sufficiently add 2 eggs, the melted butter and castor sugar, beat well in Then add the rest of the eggs and the currants and beat again for 5-10 min., until the dough is smooth and glossy.
Half-fill the moulds with the mixture.
Put them in a warm place until the mixture has risen to the top of the moulds.
Bake in a fairly hot oven (425° F., Gas 7) for about 20-25 min until brown and firm.
Put the granulated sugar and.
water into a pan with the thinly peeled lemon rind.
Boil for 10 min., add the rum and sherry; strain.
Reheat the syrup.
Soak the babas in it for a minute; lift them out and serve immediately, with the syrup poured round.