Flamed Rum Babas Exeter

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Sifted flour
1/2 oz	14g	Wet yeast
5/8 cup	148ml	Milk
1 tablespoon	15ml	Superfine sugar
1		Salt
2		Eggs
3 1/2 tablespoons	52ml	Butter - melted, cooled
		Sauce
1/4 cup	49g / 1.7oz	Butter
1/4 cup	49g / 1.7oz	Sugar
9 tablespoons	135ml	Dark rum
2 tablespoons	30ml	Sultanas (raisins)
1 tablespoon	15ml	Chopped candied peel
2 tablespoons	30ml	White grapes
1 cup	237ml	Whipping cream

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0104) - from the - TV FOOD NETWORK

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