1 / 4 cup plain flour.
3 / 4 cup plain flour [ extra ]
1 / 4 cup warm milk.
15 gm compressed yeast.
2 eggs, lightly beaten + vanilla
2 tbsp castor sugar.
60 gm 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 2 minutes.
Remove from heat. Stir in rum
Grease 6 moulds [ 1 / 2 cup capacity ]. Cream yeast with flour and milk in small bowl.
Cover and stand in warm place about 10 minutes or until frothy.
Sift extra flour and sugar into large bowl. Stir in yeast mixture, eggs, vanilla and butter.
Beat about 3 minutes with wooden spoon until mixture is smooth.
Place in large greased bowl.
Cover and stand in warm place about 40 minutes 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 15 minutes.
Cover tops if about to darken too much. Turn babas onto wire rack over tray.
Pour hot rum syrup over hot babas.
Place in serving plates.
Pour syrup from tray over babas until all syrup is absorbed and serve
