Name: Flamed Rum Babas Exeter
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 1 1/2 cups sifted flour; 1/2-ounce wet yeast; 5/8 cup milk; 1 tablespoon superfine sugar; Pinch salt; 2 eggs; 3 1/2 tablespoons butter, melted and cooled; 1/4 cup butter; 1/4 cup sugar; 9 tablespoons dark rum; 2 tablespoons sultanas (raisins); 1 tablespoon chopped candied peel; 2 tablespoons white grapes; 1 cup whipping cream

Directions

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.

Created by British TV personality Leslie Hoare for his own Exeter Inn in Devon, England

Flamed Rum Babas Exeter

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