In a large mixing bowl, mix together the eggs, yeast, salt and honey. Once combined gradually add in the flour to create a smooth batter

Make sure that the melted butter is at room temperature, then slowly pour it into the batter mix. Beat the mixture until completely smooth and free of any lumps

Divide the batter across the savarin moulds until they are half full. Leave the batter to proof at room temperature (22-24°C) so that it doubles in size and reaches the top of the moulds

Preheat the oven to 180°C/gas mark 4

Bake the cakes in the oven for 10-12 minutes so that they are firm to the touch and golden brown. Once baked, remove from the moulds and leave to cool

For the syrup, place the caster sugar, water, vanilla pod, orange rind, lemon rind and 200ml of rum in a saucepan and bring to the boil. Once boiling, reduce to a simmer

Individually soak each rum baba in the simmering syrup for no more than 15-20 seconds then place them on a wire baking rack to cool

Once the rum babas have been soaked, pour 60ml of rum into a small dish and using a pastry brush, dab each baba evenly with the rum until completely coated

To serve, whip the double cream, slowly adding in the caster sugar to form stiff peaks and spoon into the centre of each rum baba. Arrange 6-8 fresh raspberries on the cream and serve immediately