Rum Babas

Serve them on festive occasions as a special surprise

1. 1

   1. Mix together the yeast,milk and 2 teaspoons of the sugar and leave to stand in a warm place until the liquid foams.This should take about 10-15 minutes.
   2. Put the yeast liquid in the processor fitted with the double-bladed knife and add 2 oz of flour.Run the machine for 30 seconds,then leave the liquid to stand in the bowl for 15 minutes until it is spongy.
   3. Put the remaining flour and sugar,salt and margarine in the processor.Run for 30 seconds.
   Scrape down the sides with a spatula,add the eggs and run the machine for 1 minute until the mixture is smooth.
   4. Add the currants and run the machine for 1 second to mix in the currants.
   5. Spoon the mixture into the oiled brioche or baba moulds,half filling them.Leave to prove in a warm place for 30-40 minutes until the mixture has doubled.
   6. Set oven to fairly hot,Gas Mark 6,400F/200C.
   Bake the babas towards the top of the oven for 10-15 minutes until golden brown.Leave them cool for a few minutes,then turn out onto a cooling rack.
   
   To make the syrup:
   Heat the sugar and water until dissolved,then boil until reduced by a quarter.Cool and add the lemon juice,rum and honey.soak each baba in the syrup.
   
   For the glaze:
   Heat the apricot jam and water together,then pass through a sieve.Brush the warm glaze over the babas and leave to cool.
   Just before serving,decorate each baba with a whirl of cream