Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz Sifted flour

  2. 1/2 oz 14g Wet yeast

  3. 5/8 cup 148ml Milk

  4. 1 tablespoon 15ml Superfine sugar

  5. 1 Salt

  6. 2 Eggs

  7. 3 1/2 tablespoons 52ml Butter - melted, cooled Sauce

  8. 1/4 cup 49g / 1.7oz Butter

  9. 1/4 cup 49g / 1.7oz Sugar

  10. 9 tablespoons 135ml Dark rum

  11. 2 tablespoons 30ml Sultanas (raisins)

  12. 1 tablespoon 15ml Chopped candied peel

  13. 2 tablespoons 30ml White grapes

  14. 1 cup 237ml Whipping cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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. Meanwhile, make sauce. For Sauce: 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. This recipe yields 4 servings.


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