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1
Bring milk to luke-warm temperature.
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2
Melt butter and allow to cool.
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3
Measure butter, sugar and rum.
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4
Finely chop peel.
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5
Preheat oven to 400 degrees F. Warm bowl.
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6
Place the sifted flour into the warmed bowl and make a well in the flour.
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7
Add the crumbled yeast, 3/8 cup of the milk, the sugar and salt.
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8
Mix until the yeast has dissolved and then add the eggs and beat with the hands until well combined and smooth.
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9
Cover the bowl and put into a warm place for 45 minutes so that the mixture will prove.
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10
After 45 minutes remove the bowl and add the cooled, melted butter and the remaining 1/4 cup milk.
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11
Beat hard for a couple of minutes and then half fill 4 greased small cake molds.
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12
Cover the mold and place in a warm place for a further 10 minutes.
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13
Place the mold with the risen mixture into the oven and cook for 20 minutes.
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14
Unmold onto a cake rack and allow to cool a little.
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15
Place the butter with the sugar into a frypan and stir to form a fudge - add 1 tablespoon of rum and the sultanas, peel and grapes.
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16
Coat in the fudge mixture.
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17
Place the babas in the fudge mixture - prick lightly with a fork and turn in the sauce.
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18
Pour 2 tablespoons of rum over each baba and then set alight.
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19
Place individual babas on serving dishes - cover with the sauce and serve accompanied by the whipped cream.
