Rum baba

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MAKES 8-12 BABAS

For the syrup:

80g milk
2 tsp dry yeast
2 tsp caster sugar
0 pinch sea salt
3 eggs
300g plain flour
125g unsalted butter
3 tbsp white rum
50g currants

Step 1
In a small saucepan, warm the milk briefly so it is warm to the touch.

Step 2
If it becomes too hot, let it cool before sprinkling over the yeast, sugar and salt.

Step 3
Stir to dissolve and then allow to rest for 10 minutes as the yeast starts to activate.

Step 4
Crack the eggs into a large mixing bowl and break them up with a fork or whisk.

Step 5
Add the yeast mixture to the eggs and whisk together well.

Step 6
Sprinkle half of the flour over this and use a wooden spoon to bring the dough together (it will be very wet).

Step 7
Cover with a tea towel or clingfilm and place in a warm spot in your home to rise for an hour.

Step 8
Sprinkle the remaining 150g of flour over the dough and use your hands, or a dough hook on an electric mixer, to knead the dough in its bowl until it is soft and silky.

Step 9
Shape the dough roughly into a ball.

Step 10
Break the butter into pieces and scatter them over the ball of dough, cover once again and allow to rise for another hour in the warm spot.

Step 11
Warm the 3 tbsp of rum in a small saucepan, watching the entire time.

Step 12
Take the rum off the heat and add the currants.

Step 13
Cover the saucepan and let them soak until ready to use.

Step 14
Pour the soaked currants and any rum in the pan over the butter and dough.

Step 15
Use your hands or an electric mixer with a dough hook to mix everything together into a silky mass.

Step 16
This could take up to 10 minutes.

Step 17
Don't be afraid that the dough is too soft.

Step 18
It should be of a thick pouring consistency.

Step 19
Divide the dough between the buttered moulds or tins, filling them about halfway.

Step 20
Cover and place in a warm spot, but now that the butter has been added, be careful that the dough does not get so warm (keep away from direct heat) that the butter melts out of it.

Step 21
Heat the oven to 200C/gas mark 6 and bake for 15-20 minutes.

Step 22
The tops should be golden.

Step 23
Remove the babas from the oven and place on a rack to cool.

Step 24
Now make the syrup.

Step 25
Place all the ingredients except for the rum and cream in a medium saucepan over a low heat and stir to dissolve.

Step 26
Turn the heat up and boil for 2-3 minutes.

Step 27
While the syrup is reducing, pop the babas out of their moulds and place on a large platter.

Step 28
Take the syrup off the heat, add the rum and pour into a large serving jug.

Step 29
Take your cream from the fridge and put that into a nice jug as well (chill the jug ahead of time if you can).

Step 30
Place the babas on the table and pour over the syrup, really dousing them with it.

Step 31
They will immediately soak it up.

Step 32
Divide them among your guests and pass the cold cream.