MAKING BY HAND
Using the ingredients indicated, make up a well mixed, smooth batter.
Divide the resultant mixture equally into a tray of 12 very well greased muffin tins.
Cover with a sheet of lightly oiled plastic or damp tea towel and prove in a warm place for 35 – 40 minutes or until the mixture reaches the top of the tins.
Bake in a preheated oven at 200°C, 400°F, gas mark 6 for 12 – 15 minutes or until golden brown.
Allow to stand for 5 minutes before removing from pans and standing on a cooling wire.
Whilst cooling, make up the sugar syrup using the ingredients indicated, adding the rum if desired.
Whilst the syrup is still hot, soak each baba in the syrup. Remove and replace on the cooling wire.
When cool, place each baba in an individual paper cake case, decorate with whipped fresh cream and tinned fruits as desired.
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Lillieth Wint
We used tinned peaches but a variety of fruits can be used - especially those suitable for being soaked in rum - yum yum!