Simon Rimmer served up a delicious rum baba with fresh blueberries, raspberries and cream on Sunday Brunch.
The ingredients are: 225g flour, 50h caster sugar, 7g sachet dried yeast, 3 eggs, Tbs honey, 75g melted butter and 60ml milk.
For the syrup : 250g sugar, 800ml water, 250ml dark rum, Tsp vanilla, 200ml double cream, Tsp vanilla, 50g icing sugar, Garnish with blueberries and raspberries.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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