Rum baba

Rum baba

By
From
Mark Hix On Baking
Serves
8
Photographer
Jason Lowe

This is another of those old sweet trolley classics that you rarely see these days, though I’m not sure why it's faded away as, when it's made well, it's a top notch dessert. I've been to restaurants where I've ordered this, and a bottle of rum gets plonked on the table, which is a great touch if you want to indulge that little bit more!

Ingredients

Quantity Ingredient
225g plain flour
1 teaspoon salt
2 teaspoons dried yeast, dissolved in 3 tablespoons warm water
3 medium eggs, beaten
1 tablespoon caster sugar
100g butter, softened and in knobs, plus a little extra for greasing the moulds

For the syrup

Quantity Ingredient
500g granulated sugar
800ml water
200ml good-quality rum

Method

  1. Sift the flour and salt into a bowl and make a well in the centre. Add the dissolved yeast mixture, eggs and sugar. With floured hands, mix everything to combine and knead for a couple of minutes in the bowl until you have a smooth, elastic dough.
  2. Dot the top of the dough with the butter, cover with a damp tea towel and leave in a warm place for about an hour, until the mixture has doubled in volume. Again with floured hands, knead the butter into the dough for a minute or so until it becomes smooth and glossy.
  3. Butter 8 dariole or similar moulds and chill them in the freezer for 10–15 minutes before buttering a second time. Spoon the mixture into the moulds until two-thirds full. Place the moulds on a tray, cover and leave to prove for 20 minutes, until the mixture has risen to the top of the moulds. Preheat the oven to 200°C.
  4. Bake the babas for about 15–20 minutes or until golden. Carefully turn them out (using a small knife if you need to) and transfer to a cooling tray.
  5. In a large saucepan, dissolve the sugar in the water and boil rapidly for a few minutes to make a clear syrup. Stir in the rum, then add the babas, leaving them to soak for about 5–10 minutes and turning them with a spoon every so oft en so they absorb as much of the liquid as possible. Transfer to a serving dish and serve with sweetened whipped or thick cream and a jug of rum for pouring over.
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