Rum babas with grilled pineapple recipe
 A retro treat for grown-ups, these rum babas are served with grilled pineapple and clotted cream. For this recipe you will need 6 dariole moulds or 11cm/4¼in ring moulds, and a freestanding mixer with paddle and dough hook attachments. 225g/8oz strong white flour25g/1oz light soft brown sugar5g fast-action dried yeast½ tsp fine salt 75ml/2½fl oz milk, room temperature2 free-range eggs75g/2⅔oz butter, softened, plus extra for greasing 225g/8oz strong white flour 25g/1oz light soft brown sugar 5g fast-action dried yeast ½ tsp fine salt 75ml/2½fl oz milk, room temperature 2 free-range eggs 75g/2⅔oz butter, softened, plus extra for greasing 500g/1lb 2oz caster sugar200ml/7fl oz dark or spiced rum 500g/1lb 2oz caster sugar 200ml/7fl oz dark or spiced rum 6 pineapple rings, tinned in juice or fresh2 tbsp golden caster sugarclotted cream, to serve 6 pineapple rings, tinned in juice or fresh 2 tbsp golden caster sugar clotted cream, to serve Method Put the flour and sugar in the bowl of a freestanding mixer fitted with a paddle attachment. Stir in the yeast then add the salt.Put the milk in a separate bowl and whisk in the eggs.Gradually work the milk and eggs into the flour mixture. When you have a very ragged, soft dough, start adding the butter a tablespoon at a time until it has all been incorporated.Switch to the dough hook and knead until the dough is smooth and glossy – it will still be quite sticky. Cover the bowl with a damp tea towel and leave to rise for about 1 hour, until not quite doubled in size.Generously butter 6 dariole moulds and use small discs of baking paper to line the bases. Knock the dough back, then divide the mixture between the 6 moulds (this is easiest with wet or buttered hands). Set the moulds on a baking tray, cover with a damp tea towel and leave to rise for 30 minutes until each baba has doubled in size.Preheat the oven to 180C/160C Fan/Gas 4. Bake the babas for 20–25 minutes until a rich golden-brown. Carefully slide them out of the moulds and leave to cool. You can keep them in an airtight container for up to 3 days until you are ready to use them.Meanwhile make the syrup, put the sugar and 500ml/18fl oz water in a saucepan over a low heat, stirring occasionally until the sugar has dissolved. Bring to the boil for 5 minutes, then remove from the heat. Add the rum and leave to cool.Put the babas into a dish that will hold them snugly, then pour over the cooled syrup. Turn two or three times until they have absorbed most of it – they will feel heavy and if you gently squeeze them the syrup will seep out, just like a bath sponge. Chill until ready to serve.For the pineapple, heat a griddle until hot. Sprinkle the pineapple rings with sugar and cook for 2–3 minutes on each side until lightly charred and caramelised.To serve, place a pineapple ring on each plate and place a baba on top. Top with a spoonful of clotted cream and drizzle with any remaining syrup. Put the flour and sugar in the bowl of a freestanding mixer fitted with a paddle attachment. Stir in the yeast then add the salt. Put the flour and sugar in the bowl of a freestanding mixer fitted with a paddle attachment. Stir in the yeast then add the salt. Put the milk in a separate bowl and whisk in the eggs. Put the milk in a separate bowl and whisk in the eggs. Gradually work the milk and eggs into the flour mixture. When you have a very ragged, soft dough, start adding the butter a tablespoon at a time until it has all been incorporated. Gradually work the milk and eggs into the flour mixture. When you have a very ragged, soft dough, start adding the butter a tablespoon at a time until it has all been incorporated. Switch to the dough hook and knead until the dough is smooth and glossy – it will still be quite sticky. Cover the bowl with a damp tea towel and leave to rise for about 1 hour, until not quite doubled in size. Switch to the dough hook and knead until the dough is smooth and glossy – it will still be quite sticky. Cover the bowl with a damp tea towel and leave to rise for about 1 hour, until not quite doubled in size. Generously butter 6 dariole moulds and use small discs of baking paper to line the bases. Knock the dough back, then divide the mixture between the 6 moulds (this is easiest with wet or buttered hands). Set the moulds on a baking tray, cover with a damp tea towel and leave to rise for 30 minutes until each baba has doubled in size. Generously butter 6 dariole moulds and use small discs of baking paper to line the bases. Knock the dough back, then divide the mixture between the 6 moulds (this is easiest with wet or buttered hands). Set the moulds on a baking tray, cover with a damp tea towel and leave to rise for 30 minutes until each baba has doubled in size. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bake the babas for 20–25 minutes until a rich golden-brown. Carefully slide them out of the moulds and leave to cool. You can keep them in an airtight container for up to 3 days until you are ready to use them. Bake the babas for 20–25 minutes until a rich golden-brown. Carefully slide them out of the moulds and leave to cool. You can keep them in an airtight container for up to 3 days until you are ready to use them. Meanwhile make the syrup, put the sugar and 500ml/18fl oz water in a saucepan over a low heat, stirring occasionally until the sugar has dissolved. Bring to the boil for 5 minutes, then remove from the heat. Add the rum and leave to cool. Meanwhile make the syrup, put the sugar and 500ml/18fl oz water in a saucepan over a low heat, stirring occasionally until the sugar has dissolved. Bring to the boil for 5 minutes, then remove from the heat. Add the rum and leave to cool. Put the babas into a dish that will hold them snugly, then pour over the cooled syrup. Turn two or three times until they have absorbed most of it – they will feel heavy and if you gently squeeze them the syrup will seep out, just like a bath sponge. Chill until ready to serve. Put the babas into a dish that will hold them snugly, then pour over the cooled syrup. Turn two or three times until they have absorbed most of it – they will feel heavy and if you gently squeeze them the syrup will seep out, just like a bath sponge. Chill until ready to serve. For the pineapple, heat a griddle until hot. Sprinkle the pineapple rings with sugar and cook for 2–3 minutes on each side until lightly charred and caramelised. For the pineapple, heat a griddle until hot. Sprinkle the pineapple rings with sugar and cook for 2–3 minutes on each side until lightly charred and caramelised. To serve, place a pineapple ring on each plate and place a baba on top. Top with a spoonful of clotted cream and drizzle with any remaining syrup. To serve, place a pineapple ring on each plate and place a baba on top. Top with a spoonful of clotted cream and drizzle with any remaining syrup.