Flamed Rum Babas Exeter

Method:

1. 1

   Bring milk to luke-warm temperature. Melt butter and allow to cool. Measure butter, sugar and rum. Finely chop peel. Preheat oven to 400 degrees F. Warm bowl.

2. 2

   Place the sifted flour into the warmed bowl and make a well in the flour.

3. 3

   Add the crumbled yeast, 3/8 cup of the milk, the sugar and salt.

4. 4

   Mix until the yeast has dissolved and then add the eggs and beat with the hands until well combined and smooth. Cover the bowl and put into a warm place for 45 minutes so that the mixture will prove. After 45 minutes remove the bowl and add the cooled, melted butter and the remaining 1/4 cup milk. Beat hard for a couple of minutes and then half fill 4 greased small cake molds. Cover the mold and place in a warm place for a further 10 minutes.

5. 5

   Place the mold with the risen mixture into the oven and cook for 20 minutes. Unmold onto a cake rack and allow to cool a little.

6. 6

   Place the butter with the sugar into a frypan and stir to form a fudge - add 1 tablespoon of rum and the sultanas, peel and grapes. Coat in the fudge mixture.

7. 7

   Place the babas in the fudge mixture - prick lightly with a fork and turn in the sauce.

8. 8

   Pour 2 tablespoons of rum over each baba and then set alight.

9. 9

   Place individual babas on serving dishes - cover with the sauce and serve accompanied by the whipped cream.

Adapted from Foodnetwork