Rum-Bar by Worthy Park Silver Overproof - 70cl

Product Information

The process is repeated in the high-wine retort, heating the alcoholic vapors, separating them from remaining water, flowing into the condenser at 85-87% abv. Condenser Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes. Artesian: More than 50 rums are available in the glamorous hotel bar that's been voted the world's best.

Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes. Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive). Add the sugar and stir everything together with a spoon until evenly mixed.

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When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile. Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges. The vapors enter the low wine retort, mingling with and heating the alcoholic liquid inside. The liquid in the low-wine retort is approx. 30%, exiting at approximately 60% abv. High-wine retort

Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). (Adding the sugar will help the fragile sponges come out of the moulds).Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill.