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Baba Au Rhum

Sift in a large bowl three ounces wheat flour, make a small fountain in the centre, place in it three-quarters of an ounce yeast, dilute with one and a half gills warm milk; briskly knead with the hand, gradually incorporating all the flour until a light dough, then set the bowl in a warm place to raise for thirty-five minutes.

Sift on a corner of a table five ounces flour. Make a small fountain in the centre, place in it two saltspoons salt, half gill cold milk, two ounces butter (not cold) and break in three eggs. Vigorously knead with the hand for ten minutes, lifting the batter from the table several times during the operation. Add now the first preparation to this batter; knead well for five minutes with the hand. Place the batter in a bowl, cover with a wet towel and lay it in a warm place of about 75 degree to raise for two hours. Add then three tablespoons Sultana raisins, well picked, and a gill cream; thoroughly mix with the hand. Lightly butter a quart pudding mould, drop in the batter, then let rest for fifteen minutes. Set in a moderate oven for one hour. Remove, let cool off and unmould on a deep dish.

Place in a small saucepan four ounces granulated sugar with half pint cold water and boil for five minutes; remove from the fire, add three tablespoons good rum, mix a little, then with a spoon gradually baste and rebaste the sauce over the baba and serve.