Instructions: Dissolve the yeast in the warm milk and set aside.

Put the flour into a mixing bowl and beat in the eggs, sugar, butter and yeast/milk mixture. Mix until you have a smooth paste. Cover the bowl with a teatowel and leave the paste to rise for about 1 hour.

Butter the baba moulds (these are small circular U-shaped moulds). Mix the raisins into the paste and half fill each mould with the mixture. Allow the mixture to rise again, then bake at 190C/380F for about 20 minutes.

Syrup:
Bring sugar and water to the boil and simmer 5 minutes. Remove from heat and add the rum.

When the babas are cooked, soak in the syrup for 1 minute, place on plate and serve with whipped cream and fresh fruit (strawberries, peaches etc).

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