Cheats Rum Babas

Based on John Torodes easy rum baba - was very moorish :) I tried to cut down on the sugar in the rum syrup and just used 50g dark brown and some arrowroot to thicken.

For the rum syrup:

·         150 g sugar

·         150 ml dark rum

Chantilly cream:

·         200 ml double cream

·         1 tsp vanilla essence

·         2 tbsp caster sugar

6 PLAIN doughnuts

1. For the rum syrup: Put the sugar and 750ml water in a pan over heat, stirring regularly. Once the sugar has dissolved, add the rum. 

2. For the chantilly cream: In a bowl, mix the cream with the caster sugar and the vanilla. Whisk together until the consistency reaches soft peaks. 

3. For the doughnuts: Drop the doughnuts into the hot syrup and using tongs, turn them so that they absorb the liquid. Place the doughnuts on a plate. Drizzle the rum syrup over the top (you can thicken with arrowroot if preferred) and use two spoons to form the cream into 2-3 dollops to place on top. Decorate with fruit and serve.