Olive Magazine
Cranberry and Orange Rum Babas Recipe

Cranberry and orange rum babas

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
    • + at least 30 minutes steeping
  • Easy
  • 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.

Nutrition:
NutrientUnit
fat19.3g
carbs96.7g
fibre2g
protein10.5g
salt0.8g
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Make these cranberry and orange rum babas, then check out our rum cake, rum babas with caramelised apples and more showstopping Christmas desserts.

Ingredients

babas

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

rum syrup

  • 250g golden caster sugar
  • 1 small orange, finely grated zest and juice
  • 4 tbsp dark rum, or more if you like
  • 75g dried cranberries
  • 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.

Check out more of our best Christmas dessert recipes...

Profiterole Tower with Chocolate and Hazelnuts
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