Fruit and Rum Babas
- 240g cake flour (2 cups)
- 2ml salt (¼ tsp)
- 60ml castor sugar (4 tbsp)
- 10g Anchor Instant Yeast (1 packet)
- 125ml lukewarm milk (½ cup)
- 125g margarine
- 60ml lukewarm water (¼ cup)
- 2 large eggs, beaten
- 30ml liqueur (2 tbsp)
- 150g sugar
- 250ml water (1 cup)
- grated rind of 1 lemon
- 60ml rum (4 tbsp)
- 250ml fresh cream
- 15ml icing sugar (1 tbsp)
- 10ml cocoa powder (2 tsp)
- selection of fresh fruit or tinned fruit
- flaked almonds
Mix flour, salt and castor sugar together. Add the Anchor Instant Yeast and mix.
Mix milk, margarine, water and egg together and add to the flour mixture to form a batter. Beat the batter until smooth. Add the liqueur and stir.
Pour the batter into a greased 20-cm-ring pan, cover with greased plastic and leave in a warm place to rise, about 20 minutes.
Bake in a preheated oven at 180 °C/350 °F for 15 – 20 minutes.
Dissolve the sugar in the water with the lemon rind and rum. Stir continuously over low heat until the sugar has completely dissolved. Bring to the boil and simmer for 5 – 10 minutes.
Turn out of the pan and place the Babas upside down on a plate and spoon the warm syrup over each, until well soaked.
Whip the cream with the icing sugar until stiff. Divide in half and mix one half with the cocoa. Pipe into the hollow of the Rum Baba and decorate each with fruit of choice.