Recipe courtesy of Leslie Hoare
Flamed Rum Babas Exeter
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 763
- Total Fat
- 44
- Saturated Fat
- 27
- Carbohydrates
- 64
- Dietary Fiber
- 2
- Sugar
- 26
- Protein
- 12
- Cholesterol
- 207
- Sodium
- 114
- Total: 1 hr 40 min
- Prep: 1 hr
- Cook: 40 min
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
For Sauce:
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.