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Receta Flamed Rum Babas Exeter
by Global Cookbook

Flamed Rum Babas Exeter
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  Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 4 servings.