INGREDIENTS:

Rum sauce

• 1.5 cups of sugar
• 1 cup of water
• 1/3 cup of brown rum

Baba

• 1.5 cups of sugar
• 2 eggs
• 2 tlb spoons double cream
• 1 pinch of salt
• 1 vanilla pod scraped
• 1 cup and 2 tlb spoons of flour
• 1.5 tsp baking powder
• ½ cup hot milk

Almond Chantilly

• ½ pint whipping cream
• 1/3 cup of icing sugar
• 1 tsp almond flavouring

For the rum sauce place the sugar and water in to a clean saucepan place on the stove and boil for 3 minutes to make syrup. Let the syrup stand for a few minutes then add in the rum.

Now for the Baba set your oven at 200c and have small cake tins greased with butter. Put the sugar, eggs, cream, salt and scraped vanilla pod in to a bowl and mix until smooth. Now add the flour and baking powder again mix until smooth, finally mix the hot but not boiling milk to the batter you must put the mix into the cake moulds immediately and bake they should take around 17 mins depending on what sized moulds you are using so check regularly through the oven window. Once cooked through and brown all over remove from the moulds and leave to stand until warm then place in a plastic container and pour the rum sauce all over the Baba’ to soak leave overnight to soak. On the day of serving take the whipping cream icing sugar and almond essence pour into a medium bowl and whisk until soft peak just stiff but still creamy. Slice the Baba’s into pieces lay in a bowl with a spoon of the cream a truly simple delight!