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.




  • 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


  • 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