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Baba Au Rhum Recipe
|Dried yeast||1⁄2 Ounce (15 Gram)|
|Lukewarm water||2 Tablespoon|
|Caster sugar||1 Pinch|
|Strong plain flour||8 Ounce (250 Gram)|
|Currants||3 Ounce (75 Gram)|
|Butter||3 1⁄2 Ounce, softened (100 Gram)|
|Granulated sugar||8 Ounce (250 Gram)|
|Water||1⁄2 Pint (Scant 900 Milliliter)|
|Fresh strawberries/Raspberries / cherries||8 Ounce (250 Gram, For Serving)|
Serving size: Complete recipe
Calories 3064 Calories from Fat 881
% Daily Value*
Total Fat 100 g154%
Saturated Fat 56.6 g283.1%
Trans Fat 0 g
Cholesterol 847.8 mg
Sodium 1202.2 mg50.1%
Total Carbohydrates 460 g153.3%
Dietary Fiber 16.6 g66.4%
Sugars 261.1 g
Protein 41 g82.7%
Vitamin A 65.5% Vitamin C 280.5%
Calcium 20.3% Iron 43.5%
*Based on a 2000 Calorie diet
Put the flour and sugar in a bowl and make a well in the centre.
Add the yeast mixture.
Break in the eggs and add the salt.
Work to a smooth, elastic dough.
Cover and leave in a warm place until doubled in bulk.
Meanwhile, soak the currants in 2 tablespoons of the rum.
Knead the butter and currants into the dough.
Spoon into 8 small greased baba tins, cover and leave in a warm place for 45 to 50 minutes, until the dough has risen to 5 mm (1/4 inch) below the top of the tins.
Bake in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 15 to 20 minutes, until golden; cool.
Heat the granulated sugar and water in a pan until dissolved, then boil for 3 to 4 minutes until slightly thickened and clear.
Stir in the remaining rum and spoon over the babas.
Fill with fruit to serve.