Sticky rum babas
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Photo: Lisa Roukin
Serve a rum baba to each person, cut down the middle with a scoop of Chantilly or whipped cream in the centre. A savarin mould is like a shallow bundt tin.
Preparation: 30 minutes, plus 1 hour rising
Cooking: 14-15 minutes
2 handfuls sultanas or raisins
300g strong bread flour, sifted
6 eggs, large
2 tsp sea salt
4 tbsp acacia honey
150g sunflower oil plus oil for greasing
14g dried yeast
FOR THE SYRUP:
Zest of a large orange
300g caster sugar
450ml cold water
1 tsp vanilla bean paste
Small pot of double cream for whipping
Preheat the oven to 190°C.
Soak the sultanas or raisins with 50ml rum in a small bowl.
Mix the flour, oil, salt, yeast, eggs and honey in a large bowl and beat until smooth.
Cover and leave the mixture in the bowl to rest until doubled in size — approximately 1 hour.
Using a spatula transfer the mixture into a large piping bag.
Grease each hole of a 12-hole muffin tin (or 12 individual savarin moulds) with ½ teaspoon sunflower oil.
Pipe 1/12th of the mixture into each hole.
Bake for 14 to 15 minutes until golden brown then cool.
While warm carefully release the buns from the tin and place on a cooling rack over a flat oven tray.
To make the syrup, place the caster sugar, water, orange zest, and 200ml of rum in a saucepan and bring to the boil and reduce to a simmer.
While the syrup is simmering dip the babas in for 20 seconds, then use tongs to remove and return to the wire rack.
Sieve the excess syrup to discard the zest.
Return the syrup to the stove, add the vanilla bean paste, and boil for 30 seconds on medium to high heat.
Remove from heat, add the remaining rum and sultanas or raisins.
Place the babas on a serving platter, then drizzle with syrup.
Decorate with Chantilly or whipped cream.