Rum Baba

Grease the rum baba moulds with vegetable oil and sprinkle with caster sugar.

Weigh the gluten free flour, ground almonds, cornflour, xanthan gum, salt, caster sugar and yeast in a large bowl. Place the yeast on the opposite side of the bowl to the salt and sugar as they can make the yeast inactive. Stir together.

Weigh the dairy-free margarine and melt in the microwave. Measure the plant-based milk.
Pour the margarine and plant-based milk into the flour and beat until smooth. The mixture should just be able to fall from the spoon.

Fill a large piping bag fitted with an inch wide round nozzle with the dough. Pipe the mixture into the rum baba moulds. Leave in a warm place to prove for 30 – 45 minutes.

Preheat oven to 220°c / 200°c fan oven / 425°f / gas mark 7.

Bake for 12 – 15 minutes until golden brown. Gently take the buns out of the mould. Tap the bottom of a bun, if it sounds hollow it is cooked.

Leave on a wire rack to cool. The buns can be frozen at this stage if needed for a later date.

Before serving, make the syrup. Place the sugar in a saucepan with the rum and 250ml water. Bring to the boil and simmer for 2 minutes. Brush the syrup all over the buns allowing it to completely soak in.

Serve with whipped dairy-free cream or coconut cream