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Rum babas with Chantilly cream
- 120g plain flour , plus extra for the dariole moulds
- 10g golden caster sugar
- 30ml milk
- 10g fresh yeast
- 1 egg
- 30g butter , melted and cooled , plus extra for the moulds
- 30g sultanas
- 250g golden caster sugar
- 2-3 tbsp dark rum
- 60g sultanas
- 125ml double cream
- 20g golden caster sugar
- 1 tsp vanilla essence
Directions:View on BBC Good Food
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