This has got to be the best Sunday dinner pudding. It has!This is one that, both my parents used to do and your mam used to do.It was me mam's favourite dessert..a rum baba.Now, our trick with a rum baba is,we have some raisins which we soak or macerate in rum, so that when you eat the rum baba,these curranty rum kind of bombs go off in your head and it's great.So first off, currants in pan.A splash of water.It's great cos they puff up.This is a quick way of puffing up your currants.And about four tablespoons of rum.That's about four.These are rum baba moulds.Now, rum baba moulds are notorious for sticking,so you really need to grease them well.Only butter will do cos the flavour of anything else will taint the baba.And what was special about your mum's rum babas?The size of them.Oh,quite amazing.Add a packet of dried yeast, and a teaspoon full of salt.Take some butter now.I'm going to work that into crumbs, while my friend gets a batter in.Now eggs! What you've got to do, is put four eggs in a bowl. It's very simple.Do you know what that is?Moo juice. That is honey.Waiting for the dry goods.Now comes the hard work.Beating the milky egg mixture into the dry ingredients.And, you know, Kingy,it'll take about five minutes to get it smooth and glossy.
