- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 25 minutes plus 30 mins proving time
- Effort: easy
- 1 tbsp caster sugar
- 2 x 7 g sachets dried yeast
- 75 ml warm milk
- 125 g plain flour
- 2 large eggs
- 75 g unsalted butter, softened
For the syrup
- 500 ml water
- 300 g demerara sugar
- 100 ml dark rum
For the blackberries
- 600 g blackberries
- 100 g sugar
- 250 g whipping cream
- 50 g icing sugar
- vanilla ice cream, optional
1. Preheat the oven to 200C/gas 6. Mix the caster sugar, yeast and warm milk together in a large bowl. Leave in a warm place for 10-15 minutes to activate the yeast.
2. Once the yeast is bubbling, sift the flour into the bowl and add the eggs. Mix well with a wooden spoon.
3. Stir in the softened butter and continue mixing until the batter is very smooth and comes away from the side of the bowl.
4. Butter 6 individual baba moulds and divide the mixture between them, filling each one approximately half way to the top.
5. Leave to prove in a warm place for 30 minutes, or until the mixture has doubled in size. Bake for 20-25 minutes, until golden. Transfer to a cooling rack and leave until they are cool enough to handle, then remove the babas from their moulds.
6. For the syrup: put the sugar and water into a saucepan and bring to the boil. Boil for 2 minutes. Remove from the heat and add the rum.
7. Prick the babas all over, then soak each one well in the syrup. Remove from the syrup and transfer to a large plate, refrigerate for a couple of hours until totally cold.
8. For the blackberries: blend one third of the fruit with the caster sugar and a little of the remaining rum syrup. Strain through a fine sieve into a bowl and mix in the remaining blackberries.
9. Whip the cream and icing sugar together until thick and refrigerate until ready to use.
10. To serve: place a rum baba on each of six serving dishes, decorate with the blackberries and whipped cream - and a ball or two of ice cream, if desired.
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