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Ingredients
- 1 1/2 c. sifted flour
- 1/2 ounce wet yeast
- 5/8 c. lowfat milk
- 1 Tbsp. superfine sugar
- 1 pch salt
- 2 x Large eggs
- 3 1/2 Tbsp. butter melted, cooled
- 1/4 c. butter
- 1/4 c. sugar
- 9 Tbsp. dark rum
- 2 Tbsp. sultanas (raisins)
- 1 Tbsp. minced candied peel
- 2 Tbsp. white grapes
- 1 c. whipping cream
Directions
- Hot a large bowl. Add in sifted flour; make a well. To the well, add in the yeast, 3/8 c. of the lowfat milk, sugar, and salt. Mix till the yeast has dissolved. Add in Large eggs and beat with hands till well combined and smooth. Cover bowl and put in a hot place for 45 min.
- After 45 min, add in the butter and remaining 1/4 c. lowfat milk. Beat hard for a couple of min. Half fill 4 greased small cake molds. Cover molds and place in a hot spot for 10 min. Once risen, place in oven for 20 min. Unmold onto cake rack and allow to cold a little. Meanwhile, make sauce.
- For Sauce: In a saute/fry pan, large sufficient to hold all the babas, combine butter and sugar over medium-high heat. Add in 1 Tbsp. of the rum and sultanas(raisins), peel, and grapes. Stir to coat well.
- Place the babas into the fudge mix. Prick lightly with a fork and turn in the sauce to coat well. Pour 2 Tbsp. of rum over each baba and set alight. Serve babas with sauce and whipped cream.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 652 | |
| Calories from Fat 317 | 49% |
| Total Fat 35.98g | 45% |
| Saturated Fat 21.66g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 256mg | 11% |
| Potassium 190mg | 5% |
| Total Carbs 55.09g | 15% |
| Dietary Fiber 1.5g | 5% |
| Sugars 18.26g | 12% |
| Protein 10.16g | 16% |
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