Rum babas with citrus sauce

MAKES 36

1 egg, separated

55 g (2 oz/¼ cup) caster (superfine) sugar

¼ teaspoon natural vanilla extract

60 g (2¼ oz/½ cup) self-raising flour

30 g (1 oz) unsalted butter

30 ml (1 fl oz) milk

whipped cream, to serve

SAUCE

170 g (6 oz/¾ cup) caster (superfine) sugar

185 ml (6 fl oz/¾ cup) rum

80 ml (2½ fl oz/¹/₃ cup) fresh orange juice, strained

80 ml (2½ fl oz/¹/₃ cup) fresh lime juice, strained

3 x 5 cm (2 inch) pieces orange zest

1  To make the sauce, combine all the ingredients in a small saucepan over medium–high heat, stirring to dissolve the sugar. Bring to the boil, reduce heat to medium and simmer, without stirring, brushing the sugar from the side of the pan with a wet pastry brush as necessary, for 8 minutes, or until golden and syrupy. Remove the zest and slice very finely.

2  Preheat the oven to 170°C (325°F/Gas 3). Lightly spray 36 mini baba tins with oil.

3  Beat the egg white and a pinch of salt in a clean bowl until soft peaks form. Gradually add the sugar, and beat until thick and glossy and the sugar has dissolved. Add the egg yolk and vanilla and beat again.

4  Sift the flour onto baking paper three times. Heat the butter and milk in a small saucepan over medium heat until the butter has melted. Gently fold the flour and butter mixture into the egg mixture. Spoon into the prepared tins. Place on a baking tray and bake for 6–8 minutes, or until just starting to colour. Do not overcook. Carefully remove from the tins, while still warm and place on a serving plate.

5  Spoon over the warm sauce until the babas are well soaked. Spoon or pipe the cream onto the top of each baba. Garnish with slivers of orange zest. Serve warm or cold.