Rum baba

Rum baba

French Lessons
60 mins
Cooking time
20 mins
Steve Brown

These should be made a day ahead of time, giving them a chance to dry out a little. This will make them absorb the hot syrup better.


Quantity Ingredient
65ml milk
35ml cream
1/2 teaspoon salt
15g sugar
15g fresh yeast
210g flour
2 eggs, lightly whisked
65g butter
500ml Stock syrup
100ml dark rum


  1. Grease 4 x 120 ml dariole moulds. Combine the milk and cream in a small saucepan and warm gently to about 30°C. Add the salt, sugar and yeast and whisk gently to dissolve.
  2. Sift the flour into the bowl of your electric mixer. Stir in the warm milk and half of the eggs. Mix in the sifted flour and then half of the remaining egg mixture. With the dough hook attachment, knead on slow speed for a couple of minutes.
  3. Add the rest of the egg and knead for another minute until absorbed. Heat the butter until just barely melted and pour into the dough, but don’t mix it in. Cover the bowl and leave in a warm place for 15–20 minutes until the butter has pooled underneath the dough at the bottom of the bowl.
  4. Use a spatula to mix the dough by hand until smooth. Spoon into the prepared moulds so that they are two-thirds full. Cover loosely and leave in a warm place to prove for about 15–20 minutes, until the dough has risen above the top of the moulds.
  5. Meanwhile, preheat your oven to 200°C. Bake the babas for 3 minutes, then lower the temperature to 170ºC and bake for further 10 minutes, until babas are firm and golden brown. Leave in the tin for a few minutes then tip out onto a wire rack to cool.
  6. Cover loosely with a tea towel and leave them overnight.
  7. Just before serving, warm the stock syrup and stir in the rum. Drop the babas in the syrup and leave for about 5 minutes to absorb the syrup. Turn them every minute or two. Lift them out of the syrup and serve in a dessert bowl with lashings of vanilla chantilly. The rest of the syrup can be strained and reused another day. It will keep in the refrigerator for up to a month.
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