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Flamed Rum Babas Exeter
Created by British TV personality Leslie Hoare for his own Exeter Inn in Devon, England
- Total Time:
- 1 hr 40 min
- Prep:
- 1 hr |
- Inactive Prep:
- -- |
- Cook:
- 40 min
- Level:
- None
- Yield:
- 4 servings
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.
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.