Rum baba with blackberries

Method

1. Preheat the oven to 200C/gas 6. Mix the caster sugar, yeast and warm milk together in a large bowl. Leave in a warm place for 10-15 minutes to activate the yeast.

2. Once the yeast is bubbling, sift the flour into the bowl and add the eggs. Mix well with a wooden spoon.

3. Stir in the softened butter and continue mixing until the batter is very smooth and comes away from the side of the bowl.

4. Butter 6 individual baba moulds and divide the mixture between them, filling each one approximately half way to the top.

5. Leave to prove in a warm place for 30 minutes, or until the mixture has doubled in size. Bake for 20-25 minutes, until golden. Transfer to a cooling rack and leave until they are cool enough to handle, then remove the babas from their moulds.

6. For the syrup: put the sugar and water into a saucepan and bring to the boil. Boil for 2 minutes. Remove from the heat and add the rum.

7. Prick the babas all over, then soak each one well in the syrup. Remove from the syrup and transfer to a large plate, refrigerate for a couple of hours until totally cold.

8. For the blackberries: blend one third of the fruit with the caster sugar and a little of the remaining rum syrup. Strain through a fine sieve into a bowl and mix in the remaining blackberries.

9. Whip the cream and icing sugar together until thick and refrigerate until ready to use.

10. To serve: place a rum baba on each of six serving dishes, decorate with the blackberries and whipped cream - and a ball or two of ice cream, if desired.