Rum babas

Rum babas

By
From
Sweet
Makes
8

The idea for this came from a friend of mine, who also happens to be one of the greatest chefs in the world, Pierre Koffmann. Whenever I go to The Berkeley, I always have the rum babas. With plenty of rum in the syrup, and a dollop of cream, this is a French brasserie classic that should be served in all restaurants. Mr Koffmann serves it in his – and, let’s face it, as one of very few chefs to have been at the helm of three consecutive, three-Michelin-starred restaurants, he must know a thing or two.

Ingredients

Quantity Ingredient
50g caster sugar
15g fresh yeast
75ml warm milk
2 eggs, beaten
75g butter, softened, plus extra for greasing
300g strong flour

For the syrup

Quantity Ingredient
200g light brown soft sugar
200ml water
100ml dark rum

To serve

Quantity Ingredient
200ml double cream
1 teaspoon vanilla bean paste

Method

  1. Put the sugar, yeast and warm milk into a large bowl and whisk together until the yeast has dissolved. Add the eggs and butter and beat to combine. Add the flour and continue mixing until the batter is very smooth and comes away from the side of the bowl.
  2. Grease 8 individual 6cm baba moulds and divide the mixture between them, filling each one approximately half full. Set aside to rest in a warm place for 20–30 minutes, or until the mixture has doubled in size. Meanwhile, preheat the oven to 200°C.
  3. Place the moulds on a baking tray and bake for 10–15 minutes, or until golden, then remove from the oven and leave to cool in the moulds. When cool, remove from the moulds and set aside.
  4. For the syrup, put the sugar and 200ml water into a pan and bring to the boil. Boil for 2 minutes, then remove from the heat and add the rum. Place the babas in the rum syrup to soak, two at a time.
  5. Lightly whip the cream and vanilla bean paste to soft peaks. Serve the soaked rum babas with the whipped cream.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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