Plum Baba

Method

1. In a bowl, lightly beat the eggs and icing sugar, until pale and creamy. In a separate bowl, dissolve the yeast in 50ml tepid water. Sift the flour and salt into a large mixing bowl. Make a well in the flour and pour in the yeasty water, eggs and sugar. Bring the dough together with a wooden spoon, then knead on a floured surface, until smooth and elastic.
2. Place in a large bowl and dot the top with the softened butter, cover with a clean tea towel and leave in a warm place for 1 hour, or until doubled in size. Knead again until really smooth and glossy.
3. Preheat the oven to 200°C/fan180°C/gas 6.
4. Divide the dough between 10 buttered moulds (I use small muffin or Yorkshire pudding tins). Cover with a damp cloth and allow to rise in a warm place for about 20-25 minutes.
5. Bake the babas for 15-20 minutes, until golden brown. Allow to cool slightly, before turning out.
6. Combine the sugar, 300ml water, rum and vanilla pod in a pan over a gentle heat until the sugar has dissolved. Turn up the heat and cook for about 10 minutes, until syrupy. Discard the vanilla pod.
7. Halve and stone the plums. Line a baking tray with the fruit, cut-side up, and pour over about a third of the syrup and the orange juice. Roast for about 15-20 minutes, until they are soft but still hold their shape.
8. Soak the babas in the remaining syrup. They will blossom and swell. Divide the babas and plums, drizzled with the darker syrup from the roasting tray, on plates and serve with whipped cream, if you like.