Rum baba with raspberries

by Martin Wishart
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Ingredients

Store Cupboard

  • 125g of flour
  • 3 medium free-range eggs
  • 12g of honey
  • 5g of dried yeast
  • 1 pinch of salt
  • 250g of caster sugar
  • 1 vanilla pod, split in half
  • 20g of caster sugar

Dairy

  • 75g of butter, melted
  • 200ml of double cream

Beverages

  • 1000ml of water
  • 260ml of rum

Fruit & Vegetables

  • 1 orange, rind of
  • 1 lemon, rind of
  • 2 punnets of raspberries, fresh, each weighing 250g