Are you ready, reallyreally ready to rock & roll and make these naughty Babas?
OK, in which case you better check your pantries and hurry-scurry out to buy whatever you don't have in order to make these eight scrummy puds!
For 8 BABAS.
200g of plain flour + extra for dusting work surface.
2 medium sized eggs.
1/2 teaspoonful of salt.
2 tablespoons caster sugar.
2 SEVILLE oranges.. you want very finely grated zest.
100g cubed and soft unsalted butter.
80ml lukewarm semi-skimmed milk.
7g sachet of dried yeast.
Vegetable oil for greasing tins.
SYRUP.
3 SEVILLE oranges which have been zested and then squeezed.
325 golden caster sugar.
300ml of dark rum.
Cold water.
Babas method.
Grease the eight muffin holes with the vegetable oil.
Mix the yeast with the warmed milk and 1/2 teaspoonful of caster sugar in a small bowl.
Place in a warmplace until the mix is frothy - about 10 minutes.
Sift the flour with the salt into a large bowl, make a hole in the centre and stir in the frothy yeast mix.
Add the eggs, remaining sugar, orange zest and butter and stir until you get a sticky dough.
Turn the sticky dough out onto a floured work surface and knead for 10 minutes until smooth.
Add more flour if you have to.
Place the dough into a large greased bowl and cover with clingfilm and leave it in a warm place for at least an hour, the dough should double in size.
With floured hands, divide the dough into 8 evenly shaped balls.
Preheat the oven to 200C or Gas Mark 6.
Put them into the greased muffin holes and cover with lightly greased clingfilm, place in a warm place for another hour.Remove the clingfilm and place the Babas into the oven for 10 minutes.
Then reduce the heat to 180C or Gas Mark 4 & cook for a further 10 minutes until Babas are golden.
OR your skewer comes clean.
Remove from oven and allow to cool.
Syrup method.
Pour the juice of 3 SEVILLE oranges into a jug and make the liquid upto 300ml with cold water.
Combine the liquid with the zest and sugar in a saucepan over a medium heat until the sugar starts to dissolves.
Bring very gently to the boil without stirring for 3 minutes until the liquid is slightly thickened.
Remove from the heat and stir in the rum.
Remove the cooled Babas from their tins, place them into a deep container and pour over the syrup.
Cover tightly and place into the fridge for upto 12 hours, this allows the Babas to soak up all the syrup.
They are delicious served with softly whipped double cream, a couple of slices of SWEET orange and a little of their zest.
Now, let's talk about a more pressing subject.. the lead up to our lunch..
The four trays of pork bones, the two trotters (aka pigs feet) went into her JUMBO stock pot last night, she has a jumbo and a medium sized one. The medium sized one is the one she uses for fish or chicken stock but for bigger bones like beef or pork, she uses the jumbo.
What else went in? Three stalks of green celery, a dessert spoonful of dried (homegrown) purple sage, lots of freshly ground black pepper, three big carrots, 3 bayleaves, the pot was topped up to the top of the bones with filtered water.
It went on at about six of the evening clock and when she went to bed at ten of the evening clock, it had reduced greatly, the taste was out of this world and the smell was divine! She had two mugs, just to check it was drinkable, you see.
Then she took the bones, one by one and stripped off most of the meat. This was soft and very tasty, it went into a tub, allowed to cool and put in to chilly white larder. She refilled the pot to the top of the bones with more filtered water.
This morning.. yumyum.. she made our fast breaking egg and toast and relit the stove but on a much lower setting, it will hubble-bubble for most of today.
At about one of the afternoon clock, she'll take some of the pork meat from the chilly white larder and about a litre of the broth / stock to make a Freekeh Risotto, she'll chop up a stalk of celery, a carrot, an onion and put in a large handful of wonderful barberries to add the all important zing.
When before the freekeh and vegetables are cooked, she'll shred and add the pork meat and that, Dear Readers, will be our late lunch, we'll have nuts and fruit for supper.
She was going to the library, but there are more important things to do at home. There is laundry to do, a room to dust and tidy, a cupboard to organise and a letter to write, besides doing her monthly figures. Yes folks, today is the last day of February.
Now off you go to get those missing ingredients for the Babas and I hope that you all enjoy them as much as we did.
GeeGee Parrot.
February 28th, 2015.
OK, in which case you better check your pantries and hurry-scurry out to buy whatever you don't have in order to make these eight scrummy puds!
For 8 BABAS.
200g of plain flour + extra for dusting work surface.
2 medium sized eggs.
1/2 teaspoonful of salt.
2 tablespoons caster sugar.
2 SEVILLE oranges.. you want very finely grated zest.
100g cubed and soft unsalted butter.
80ml lukewarm semi-skimmed milk.
7g sachet of dried yeast.
Vegetable oil for greasing tins.
SYRUP.
3 SEVILLE oranges which have been zested and then squeezed.
325 golden caster sugar.
300ml of dark rum.
Cold water.
Babas method.
Grease the eight muffin holes with the vegetable oil.
Mix the yeast with the warmed milk and 1/2 teaspoonful of caster sugar in a small bowl.
Place in a warmplace until the mix is frothy - about 10 minutes.
Sift the flour with the salt into a large bowl, make a hole in the centre and stir in the frothy yeast mix.
Add the eggs, remaining sugar, orange zest and butter and stir until you get a sticky dough.
Turn the sticky dough out onto a floured work surface and knead for 10 minutes until smooth.
Add more flour if you have to.
Place the dough into a large greased bowl and cover with clingfilm and leave it in a warm place for at least an hour, the dough should double in size.
With floured hands, divide the dough into 8 evenly shaped balls.
Preheat the oven to 200C or Gas Mark 6.
Put them into the greased muffin holes and cover with lightly greased clingfilm, place in a warm place for another hour.Remove the clingfilm and place the Babas into the oven for 10 minutes.
Then reduce the heat to 180C or Gas Mark 4 & cook for a further 10 minutes until Babas are golden.
OR your skewer comes clean.
Remove from oven and allow to cool.
Syrup method.
Pour the juice of 3 SEVILLE oranges into a jug and make the liquid upto 300ml with cold water.
Combine the liquid with the zest and sugar in a saucepan over a medium heat until the sugar starts to dissolves.
Bring very gently to the boil without stirring for 3 minutes until the liquid is slightly thickened.
Remove from the heat and stir in the rum.
Remove the cooled Babas from their tins, place them into a deep container and pour over the syrup.
Cover tightly and place into the fridge for upto 12 hours, this allows the Babas to soak up all the syrup.
They are delicious served with softly whipped double cream, a couple of slices of SWEET orange and a little of their zest.
Now, let's talk about a more pressing subject.. the lead up to our lunch..
The four trays of pork bones, the two trotters (aka pigs feet) went into her JUMBO stock pot last night, she has a jumbo and a medium sized one. The medium sized one is the one she uses for fish or chicken stock but for bigger bones like beef or pork, she uses the jumbo.
What else went in? Three stalks of green celery, a dessert spoonful of dried (homegrown) purple sage, lots of freshly ground black pepper, three big carrots, 3 bayleaves, the pot was topped up to the top of the bones with filtered water.
It went on at about six of the evening clock and when she went to bed at ten of the evening clock, it had reduced greatly, the taste was out of this world and the smell was divine! She had two mugs, just to check it was drinkable, you see.
Then she took the bones, one by one and stripped off most of the meat. This was soft and very tasty, it went into a tub, allowed to cool and put in to chilly white larder. She refilled the pot to the top of the bones with more filtered water.
This morning.. yumyum.. she made our fast breaking egg and toast and relit the stove but on a much lower setting, it will hubble-bubble for most of today.
At about one of the afternoon clock, she'll take some of the pork meat from the chilly white larder and about a litre of the broth / stock to make a Freekeh Risotto, she'll chop up a stalk of celery, a carrot, an onion and put in a large handful of wonderful barberries to add the all important zing.
When before the freekeh and vegetables are cooked, she'll shred and add the pork meat and that, Dear Readers, will be our late lunch, we'll have nuts and fruit for supper.
She was going to the library, but there are more important things to do at home. There is laundry to do, a room to dust and tidy, a cupboard to organise and a letter to write, besides doing her monthly figures. Yes folks, today is the last day of February.
Now off you go to get those missing ingredients for the Babas and I hope that you all enjoy them as much as we did.
GeeGee Parrot.
February 28th, 2015.
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