Rum Baba

Ingredients:

2 x sachets (7 g) dried yeast
2 cups all-purpose (plain) flour
2 tablespoons caster sugar
1/2 teaspoon salt
1 cup currants
4 fl ounces (125 ml) warm milk
4 eggs, lightly beaten
4 ounces (125 g) soft butter
Rum Syrup:
1/2 cup honey
1/4 cup water

Convection Microwave Method:

1. Combine yeast, flour, sugar and salt together in a large bowl. Stir in currants.
2. Stir in milk, eggs and soft butter. Mix well.
3. Cover with plastic wrap. Place on Low Rack, prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), then 10 minutes on CONVECTION 100 degrees F (40 degrees C).
4. Pour into a greased 8 inch (20 cm) ring tin. Cover with plastic wrap.
5. Place on Low Rack and prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), then 10 minutes on CONVECTION 100 degrees F (40 degrees C). Remove from oven and remove plastic wrap.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Place on Low Rack, cook for 12-14 minutes on LOW MIX/BAKE.
8. Mix honey and water together. Heat for 1 minute on HIGH.
9. Pour over cake while still hot.
10. Serve warm or cold with whipped cream.