Flamed Rum Babas Exeter

  • Total: 1 hr 40 min
  • Prep: 1 hr
  • Cook: 40 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. Meanwhile, make sauce.

For Sauce:

  1. 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.

Fudge Factor

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