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Rum Baba.
This is the fourth time i've made these. The other three times that i tried were epic fails. The first i failed by using gluten free flour, the second i failed by not knowing that i had to activate my yeast, and the third i failed by being fed up and impatient. An appalling success rate, i think anybody would agree.
Today, they worked out a treat- first attempt, and everything. I tried a different recipe and low and behold they worked. So, i'll maintain that it was the recipe that had been tripping me up in the past, not my staggering inability to bake.  If you ask my Mum what her favourite food is, from as long as i can remember, she will say a rum baba. Until recently i'd never really known what it was, only having seen it on those laminated, photographic dessert menus that you get in indian restaurants, next to some stupid ice cream filled plastic toy, and a sorbet-filled coconut shell. Curiosity got the better of me. Even having seen the recipe i couldn't imagine them being little more than a sponge so i was particularly keen to see what all of the fuss was about. This is a yeast cake with a rich batter, somewhat like brioche, apparently. Aside from buggering about with yeast, these were fairly simple to make. The result wasn't what i expected! I thought that they felt like crumpets and my Mum agreed. They are full of air bubbles, and the outsides are a little rubbery- rubbery in a totally delicious way, of course. It's like a very strange mix between a bread and a cake, and the mind boggles. I feel the need to apologise for the lack of garnish in the photo. I have some sort of obsessive compulsive garnish disorder, but i'm back at my Mum's house and there was simply nothing that would do. My usual tried and tested sprig of coriander just didn't seem fitting. A cherry with a stem would have been, quite literally, the cherry on the cake, but i didn't have one to hand so you'll just have to use your imagination. You will need: 6 small savarin rings, greased20g dried yeast50ml warm milk250g plain flour10g sugarPinch of salt3 eggs, beaten4 tblsp caster sugar200ml dark rumSqueeze golden syrupWhisk the yeast into the warm milk until dissolved and foaming (depending on whether or not your yeast need activating. If it does, give this a really good whisk to get things moving). Sieve the flours, sugar and salt into a mixing bowl. Add the milk mixture and stir in. Add the beaten eggs and mix into a smooth, elastic, doughy consistency. Pipe this into the greased savarin rings. Cover these with a damp towel and leave somewhere warm to prove for about 30 minutes. They should increase in size and you'll see big bubbles appearing in them. Preheat the oven to 200c. Boil a small amount of water- just enough to dissolve your sugar for the syrup. When dissolved, add the rum and reduce by half. Add a good dollop of golden syrup. Leave to cool. When the dough has proved, pop this in the oven for 10 minutes. When they are done, they will be slightly browned, and they will feel like crumpets to the touch. Leave for 10 minutes and pop out of moulds. Place upside down in the syrup, and allow it to soak in. Plate up, pour more syrup over and fill the middle with squirty cream. None of that fresh cream business. Give it a go- i'm sure you'll have more luck than i initially did!  related searches : Rum
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