Rum baba

1.Preheat oven to 190°C (170°C fan-forced). Grease 6 moulds (½-cup capacity).

2.Cream yeast with flour and milk in small bowl; cover, stand in warm place about 10 minutes or until mixture is frothy.

3.Sift extra flour and sugar into large bowl, stir in yeast mixture, eggs and butter; beat about 3 minutes with wooden spoon until batter is smooth. Place batter in large greased bowl, cover; stand in warm place about 40 minutes or until batter has doubled in size.

4.Beat batter again. Divide batter between prepared moulds; stand, uncovered, until batter rises three-quarters of the way up side of moulds. Place moulds on oven tray; bake about 15 minutes. Cover tops if beginning to darken too much.

5.To make rum syrup; combine sugar and water in pan; stir over heat, without boiling, until sugar is dissolved. Bring to boil; boil, uncovered, without stirring, 2 minutes. Remove from heat, stir in rum.

6.Turn babas onto wire rack over tray, pour hot rum syrup over hot babas. Place babas in serving plates; pour syrup from tray over babas until all syrup has been absorbed.