Richard Bertinet makes a delicious rum baba dessert from the seventies on Saturday Kitchen.

Richard says: “Made the traditional French way, these cylindrical rum babas are made with a yeasted batter and soaked with a rum and citrus syrup”

The ingredients are: For the ferment: 150g strong white bread flour, 15g fresh yeast or ½ tsp fast action dried yeast and 150ml milk, warmed.

For the batter: 4 medium free-range eggs, 150g butter, at room temperature, plus extra for greasing, 50g caster sugar, ½ tsp salt, 125ml milk, warmed, 400g strong white bread flour and 1 orange, zest only.

For the syrup: 1 orange, juice and peel only, white pith removed, peel sliced into long thin strips, 1 lemon, juice and peel only, white pith removed, peel sliced into long thin strips, 800g sugar and 200ml dark rum.

To serve: 200g chantilly cream and 100ml dark rum.