成人快手

Rum babas

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Rum babas

Impress your guests with this rum-soaked, retro classic.

You will need four 11cm/4陆in baba tins (savarin moulds). Alternatively you can use small dariole moulds.

Ingredients

  • 220g/8oz strong flour
  • 1 x 7g sachet fast action yeast
  • 陆 tsp salt
  • 50g/2oz sugar, plus extra for lining tins
  • 2 medium eggs
  • 70ml/4陆 tbsp milk
  • 100驳/3陆辞锄 butter, softened

For the syrup

For the Chantilly cream