Tender babas that have been soaked with rosewater make a different and special after-dinner dessert.

Ingredients

• 2½ cups flour
• pinch salt
• ½ cup warm milk
• 175 grams butter
• 2-3 tblsp sugar
• 4 teaspoons Surebake yeast
• 4 eggs

Syrup

• 2 cups water
• 1½ cups caster sugar
• 2-3 tablespoons rosewater
• juice of one orange
• grated rind of one orange

Method

1. Sift the flour and salt into a bowl.
2. Heat the milk, butter and sugar together until lukewarm. Sprinkle over the yeast and stand 5 minutes until frothy.
3. Beat the yeast liquid and eggs into the flour and continue beating with your hand for 5 minutes.
4. Spoon or pipe the mixture into 12 mini rum baba tins. Cover and set aside for 30-40 minutes until double in bulk.
5. Bake at 200°C allowing 12-15 minutes until well risen and golden.
6. Turn the babas out onto a cake rack to cool for 3-5 minutes.
7. Soak each baba in the rosewater syrup for 1-2 minutes and then lift out carefully with a slotted spoon. Place on a cake rack. Fill with whipped cream and fruits of the season.
8. Syrup
9. Put the sugar and water into a saucepan and stir over a moderate heat until the sugar dissolves. Stir in the rosewater, orange juice and rind. Cool to lukewarm.