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Baba Au Rhum

Author/Submitted by: Weight Watchers Magazine, December 1996
Servings: 22
Categories: Alcohol / Cakes / Desserts

1/3  cup  currants
1/4  cup  dark rum, divided
2  packages  dry yeast
1/4  cup  sugar, divided
1/2  cup  warm water
8  ounces  egg substitute, frozen, thawed
2  tablespoons  nonfat dry milk powder, instant
1/2  teaspoon  salt
3  tablespoons  butter or margarine, melted
2 1/2  cups  bread flour, divided
1/4  cup  slivered almonds
    vegetable cooking spray
1/3  cup  sugar
2 1/2  tablespoons  water

Combine currants and 2 tablespoons rum in a saucepan; bring to a boil. Cover, remove from heat, and let stand 10 minutes. Drain currants and set aside. Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add 3 tablespoons sugar, egg substitute, and next 3 ingredients; beat at medium speed of an electric mixer until blended. Add 1 1/4 cup flour, and beat at low speed until smooth. Stir in remaining 1 1/4 cups flour, 1/4 cup at a time, until well combined. Stir in currants and almonds. Spoon batter into a 6 cup steamed pudding mold coated with cooking spray. Cover with a cloth, and let rise in a warm place (85 oF), free from drafts, 1 hour or until doubled in bulk. Preheat oven to 350 oF. Uncover dough; bake at 350 for 35 minutes or until a wooden skewer inserted in center come out clean. Let cool 10 minutes. Remove from mold, and cool on wire rack. Combine 1/3 cup sugar, 2 1/2 tablespoons water, and remaining 2 tablespoons rum in a saucepan. Bring to a boil; cook until sugar dissolves. Brush over bread. Yield 22 servings. Note: Bread can also be made in two (13 ounce) coffee cans coated with cooking spray. Spoon dough into cans, cover with plastic lids, and let rise, free from drafts, 1 hour or until 1/2 inch from top of can. Uncover dough; bake at 350 for 40 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes. Remove from cans; cool on wire racks. Glaze as directed above. Per serving: 1 fat, 1 bread.

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