Baba Au Rum

Fermented batter of flour and yeast, baked and served dunked in sugar syrup. This is a Sanjeev Kapoor exclusive recipe.

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Ingredients list for Baba Au Rum

Sieve flour with salt and put it in a big mixing bowl. Mix yeast with sugar in one-third cup of lukewarm water. Make a well in the center of the flour mixture and add the dissolved yeast, stir a little, cover and let stand five or six minutes.
Beat eggs and add them to the flour and yeast mixture. If necessary add a very little warm milk. Mix well and keep aside to rise for about thirty to forty five minutes in a warm place. Then add melted butter and beat again for five minutes. The batter should not be thin.
Put the batter into moulds or individual cups, cover and leave to rise in a warm place until it doubles in size which may take about one hour. Heat oven to 180°C. Bake for about twenty to twenty-five minutes or until light brown in colour. Empty onto a rack to cool.
Make the sauce by boiling half cup of water and sugar until quite thick. When cool thin it down with rum, pour this sauce on the cakes and let them soak for fifteen minutes. Garnish with rum soaked cherries, serve cold or flambéed.