Rum Baba

1. In a large mixing bowl, mix together the eggs, yeast, salt and honey. Once combined, gradually sift in the flour and stir to create a smooth batter.
2. Slowly pour the melted butter into the batter and mix until smooth and thoroughly incorporated.
3. Divide the batter between 6 non-stick baba or savarin moulds and leave to prove in a warm place until the dough has doubled in size.
4. Preheat the oven to 180˚C / gas mark 4.
5. Bake for 10–12 minutes until the babas are golden brown. Remove from the moulds and leave to cool.
6. Place the sugar, water, rum and orange zest in a saucepan and bring to the boil.
7. Reduce the heat to a gentle simmer, add the babas and soak for 20–30 seconds. Serve with whipped cream.

Variations: You can use other flavourings in the syrup instead of rum, such as orange or grapefruit juice, calvados or Cointreau.

Serving suggestions: Try William Drabble's Soaked savarin with Scottish raspberries, Martin Wishart's classic Rum baba or Adam Gray's version with poached pears and ginger ice cream.