I had to make myself scarce, but I guessed that since yeast was asked for that it would be a special dessert. I even started to think that it may have been rum baba, since it was shown recently on one of the Bake Off master classes. I love rum babas, I have since I know not when. I made the big ones in rings many years ago for dinner parties, and when in Italy or France or anywhere where there is rum baba in patisseries or in restaurants, it is almost certain that I will 'plump' for them...which could explain why I am plumper when I get back off my hols. I am a bit of a purist, but am starting to be more flexible...I had not thought of making rum babas as we have only 4 dariole moulds of the right size..but they did show the babas on the master class baking in varying sized moulds. Mr S baked them in a large muffin tin tray.
The main course cleared, this is what was brought in
A mouthful yielded the tender poached sultanas, soft sticky lemony crumb, with a delicious soft candied peel...
It was sweet of Mr S to suggest that I take one round for Marie Claire. I too had thought of it, but we decided not to say anything. I rang to check that she in, they just deposited it, with the suggestion that it be eaten straight away for desert. About half an hour after I got in, I had this phone call with gushing praise, and when I said that it was Mr S who made it, MC just could not believe it and said she was giving him permission to go onto Masterchef! MC asked for the recipe.
We've now used quite a few recipes from this book, and there are many more to try out.