METHOD:

1. Pre-heat the oven to 180°c
2. In a large mixing bowl, add the flour, salt, yeast, eggs and honey.
3. Mix all ingredients together to create a smooth batter.
4. Slowly pour the melted butter into the batter mix and beat until completely smooth, free from any lumps.
5. Pour the batter into each savarin mould until they are half full.
6. Leave the batter to prove at room temperature 22-24°c so that it doubles in size and reaches the top of the moulds.
7. Cook the Rum Babas in a preheated oven at 180°c for 10-12 minutes so that they are firm to the touch and golden brown.
8. Remove them from the mould and leave them to cool.

METHOD:

1. Place all the ingredients in a pan and bring them to the boil, reduce to a simmer.
2. Individually soak each Rum Baba in the simmering syrup for no more than 15-20 seconds, then place them onto a wire baking rack to cool.
3. After all the Rum Babas have been soaked, dowse them with a good amount of quality rum.

INGREDIENTS:

200l double cream
20g castor sugar
2 punnets of Scottish raspberries

METHOD:

1. Whip the cream with the castor sugar until stiff. Place a good spoonful in the centre of each Rum Baba.
2. Arrange 6-8 fresh raspberries on the cream and serve immediately.