Place the flour in a large bowl.

Place the yeast on one side of the bowl and the salt on the other side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive).

Add 50g of caster sugar and stir everything together with a spoon until evenly mixed.

In a different bowl, mix together the milk and eggs until well combined.

Add three-quarters of the combined eggs and milk to the flour and stir to combine.

Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy

Add the softened butter to the dough and work it through thoroughly the dough s’s silky and stretchy.

Place the dough back into a bowl and cover with cling film. Set the dough aside to rise for at least an hour, until doubled in size.

Turn the dough out of the bowl, and knock it back by kneading it a few times.

Grease and sugar the four 11cm/4½in savarin moulds.

Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four moulds. Try and get them all as equal as possible.

Preheat the oven to 180C/350F/Gas 4.

Allow the dough to rest in the mould expanded almost to the top. Be careful not to over-proof at this stage, or you will get a muffin top around the edges.

Bake in the preheated oven for about 20-25 minutes.

Meanwhile for the syrup, put 250g of caster sugar and the rum in a small saucepan with 200ml water and bring to a rolling boil.

When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile.

Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill.

When ready to serve evenly distribute grapes and double cream across the four rum babas.