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Don't bother about all this baking and stuff to make a rum baba. Use doughnuts. Let's face it, you're only really interested in the rum anyway.

Get some plain ring doughnuts. Store them for a few days so they start to dry out and that way they'll absorb more of the goodness.

Make the rum syrup by gently heating sugar with some water – very little water. Take it off the heat so that it is just warm and then add the rum. (You don't want too much of that alcohol evaporating).

Take the doughnuts and dip them in the sugar/rum mixture so that they absorb well but don't become so mushy that they break up when you take them out. Put them on individual plates. Feed more rum if you want. Use a spray can of Chantilly cream to fill up the middle of the doughnut – shortly before serving. Garnish with mint leaves.



 


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