18063

Cranberry and orange rum babas

  • makes 6

These Christmassy babas will make your house smell like heaven as they bake. Make extra syrup if you like and warm through before serving with the soaked babas.

Advertisement

Ingredients

babas

  • fresh yeast or dried yeast 1 tsp
  • milk 90ml, warmed until tepid
  • strong white flour 225g
  • salt ½ tsp
  • golden caster sugar 2 tbsp
  • eggs 4, beaten
  • butter 100g, very soft
  • dried cranberries 75g

rum syrup

  • golden caster sugar 250g
  • orange 1 small, finely grated zest and juice
  • dark rum 4 tbsp, or more if you like
  • dried cranberries 75g
  • whipped cream or crème fraîche or ice cream to serve

Method

  • Step 1

    Lightly butter 6 × 150ml pudding moulds. Put the yeast, milk and 50g of the flour in a bowl and blend until smooth.

    Stand in a warm place for 15 mins until it starts to bubble. Add the remaining flour, salt, sugar, eggs and butter to make a soft dough and beat well for 3 minutes.

    Add the cranberries, then half-fill the moulds with the dough and allow to rise in a warm place for about 30 minutes.

  • Step 2

    Heat the oven to 190c/fan170c/gas 5. Put the babas on a baking sheet then bake for 20-25 minutes or until puffed and golden.

  • Step 3

    Meanwhile, make the rum syrup. Put the sugar in a saucepan with 300ml water and heat gently until dissolved.

    Bring to the boil and simmer for a few minutes until thickened a little. Remove from the heat and add the orange zest and juice, rum and cranberries.

  • Step 4

    Turn the babas out into a large, deep dish and pour the syrup over. Leave to soak at room temperature, turning occasionally, for at least 30 minutes or up to 2 hours.

    Serve with whipped cream, with a little extra rum whipped in if you like, crème fraîche or ice cream.

Nutritional Information

  • Carbs 96.7g
  • Protein 10.5g
  • Fat 19.3g
  • Salt 0.8g
  • Fibre 2g
Advertisement