TO ASSEMBLE 120-150ml rum for flambe
Soak babas in syrup for two hours before serving. Then, place a baba into a skillet, over the grill (indirect medium low heat), and spoon additional rum over the baba. Allow the grill flame (or use a match) to light the rum and flambe the baba, spooning over more rum as you like.
Place baba on to a plate, and cut in half lengthways. Then spoon over a little more syrup. Top with chantilly cream, and more fresh lime zest and serve.