Simon King and Dave Myers served up delicious rum babas with clotted Devonshire cream, and Russ and Gemma Wakeham’s spiced pineapple and salted caramel rum on The Hairy Bikers Go West.
The ingredients are: 225g strong white flour, 25g light soft brown sugar, 5g fast-action dried yeast, ½ tsp fine salt, 75ml milk, room temperature, 2 free-range eggs and 75g butter, softened, plus extra for greasing.
For the syrup: 500g caster sugar and 200ml dark or spiced rum.
For the grilled pineapple: 6 pineapple rings, tinned in juice or fresh, 2 tbsp golden caster sugar and clotted cream, to serve.
See recipes by The Bikers in their book titled: The Hairy Bikers’ Ultimate Comfort Food available from Amazon now.
Related Posts
Si and Dave’s salt and pepper chips recipe on The Hairy Bikers Go West
Helen’s Malaysian Coconut pandan custard with blue-pea-flower rice cakes recipe on Nigel Slater: Eating Together
Simon and Dave’s Clifton puffs with dates, apple, almonds and brandy recipe on The Hairy Bikers Go West
Si and Dave’s gingerbread and black cherry trifle recipe on The Hairy Bikers Go West
Si and Dave’s rhubarb, rosewater and cardamom kulfi recipe on The Hairy Bikers Go Local
Simon and Dave’s Wagyu katsu sandwich with Hokkaido milk bread recipe on The Hairy Bikers Go Local
Si and Dave’s double chocolate tart with marzipan balls recipe on The Hairy Bikers Go Local
Si and Dave’s seaweed bread with oats and bran flour recipe on The Hairy Bikers Go Local- Si and Dave’s caramelised apple cheesecake recipe on The Hairy Bikers Go West
Si and Dave stout fruit cake recipe on The Hairy Bikers Go West