Rum Baba

In a large mixing bowl, mix the 1 tb caster sugar with the yeast and the tepid milk. Stand bowl in a warm place to allow the yeast to activate. Cream the butter. Sift flour onto the yeast mixture, add eggs and salt. Mix well. Stir in creamed butter and mix again. Turn out onto lightly floured surface and knead as with bread dough. Butter a 25cm baba mould and place the dough in it. Cover with a damp cloth and allow to prove for an hour. It should double in size. Bake in 190 c oven for around 30 minutes. Prepare syrup by bringing the sugar and water to the boil, allow to reduce to a thickish syrup. Remove from heat. Stir in rum. Allow baba to cool slightly before turning out onto a large serving dish. Spike all over with a satay stick or skewer. Pour over syrup, allowing it to be absorbed through the holes. Refrigerate and serve cold, either on its own or filled with a mixture of your own choosing, such as ice cream or fresh fruit and cream.