A delicious rum baba | Lawrence Murphy

But I think dry store goods need further investigation too.

Flour is one of those items we take for granted and we are more interested whether its soft, strong, white, or wholemeal.

Artisan flour millers around the country use British and some imported grains, such as Doves, Marriages and Shipton Mill.

You can buy stone ground flour from the water mill at the Weald and Downland Museum. It is perfect for this recipe.

Ingredients – makes 8

For the dough:

3 eggs

18g fresh yeast

Pinch salt

Spoonful of honey

125g plain flour

75g melted butter

For the syrup:

275g caster sugar

225ml water

60ml dark rum

Method

1. Put the eggs, yeast and honey into a large bowl and whisk together.

2. Add the salt and the flour and stir to form a batter.

3. Stir in the melted butter.

4. Pour into 8 buttered moulds just under half way.

5. Cover with a cloth but keep an eye on them as they prove.

6. The dough will rise and just over the half way mark put them into a pre-heated oven 180C gas for 12 to 15 mins until golden and cooked through.

7. Allow to cool and make the syrup by boiling the ingredients together for 5 mins.

8. Allow the syrup to cool. De-mould the babas and dip into the syrup for 20 secs.

9. Serve with whipped cream.