1 hr 40 min
1 hr
40 min
4 servings


  • 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


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.

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