Make these cranberry and orange rum babas, then check out more showstopping Christmas desserts.
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
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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.
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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.
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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.
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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
- Fat 19.3g
- Carbs 96.7g
- Fibre 2g
- Protein 10.5g
- Salt 0.8g
