10 - 16 January 2002
Issue No.568
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Al-Ahram Weekly Online 10 - 16 January 2002 Issue No.568 |
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| Published in Cairo by AL-AHRAM established in 1875 | Current issue | Previous issue | Site map | ||
Rum baba
Ingredients:
1/4 cup plain flour
3/4 cup plain flour (extra)
1/4 cup warm milk
15gms compressed yeast
2 eggs (lightly beaten) + vanilla
2tbsp castor sugar
60gms butter (melted)Rum syrup:
1 1/2 cups castor sugar
1 cup water
1/4 cup dark rum(Combine sugar and water in pan. Stir over heat without boiling until sugar is dissolved. Bring to the boil. Boil uncovered without stirring for 2mn. Remove from heat. Stir in rum.)
Method:
Grease 6 moulds (1/2 cup capacity). Cream yeast with flour and milk in small bowl. Cover and stand in warm place about 10mn or until frothy. Sift extra flour and sugar into large bowl. Stir in yeast mixture, eggs, vanilla and butter. Beat about 3mn with wooden spoon until mixture is smooth. Place in large greased bowl. Cover and stand in warm place about 40mn or until doubled in size. Beat again and divide mixture between prepared moulds. Stand uncovered until it rises three quarters of the way up the side of the moulds. Place moulds on oven tray. Bake in moderately hot preheated oven about 15mn. Cover tops if about to darken too much. Turn babas onto wire rack over tray. Pour hot rum syrup over hot babas. Place babas in serving plates. Pour syrup from tray over babas until all syrup is absorbed and serve.
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