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Cranberry and orange rum babas

Cranberry and Orange Rum Babas Recipe

Cranberry and orange rum babas

Name: Cranberry and orange rum babas
Total time: 1 h 25 min
Yield: Makes 6
Ingredients: 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; 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

Published: March 25, 2015 at 3:05 PM

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Makes 6

Easy

Total time: 1 hr and 25 mins

+ at least 30 minutes steeping

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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.

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Alternatives

Complete the dish

Make these cranberry and orange rum babas, then check out our classic rum baba, rum cake, cranberry cake and more showstopping Christmas desserts.

Ingredients

Nutrition

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

Nutrition: per serving

fat19.3g
carbs96.7g
fibre2g
protein10.5g
salt0.8g

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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