Mix the yeast, warm milk and sugar together in a large bowl and leave in a warm place for 15 minutes until it starts to froth. Butter six individual baba tins.
Add the flour and eggs to the yeast mixture and beat thoroughly with a spoon. Add the softened butter and continue to stir until you have a smooth mixture.
Half fill your baba tins with the mixture and leave the tins in a warm place until the mixture has risen to the top of the tins. Preheat the oven to 200°C/Gas mark 6.
Bake the babas for 20–25 minutes until golden. They are rather unforgiving when it comes to cooking times; the difference between undercooked and slightly burnt is about 2 minutes! Leave to cool on a wire rack then remove from their tins.
While the babas are still slightly warm, mix the rosehip syrup and rum or brandy together and pour over the babas. Fill with blackberries and serve with cream.
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