Try our rum baba recipe then check out our rum cake, Caribbean black cake and more boozy bakes.

How to make the perfect rum baba: cook's tips

  • Butter the moulds well to prevent sticking.
  • While the dough is proving, make sure it is very loosely covered, otherwise the dough may stick to the covering.

How to serve rum baba: with a dollop of thick cream.

How to store rum baba: best eaten on the day they're made.

Rum baba recipe


  • 50g unsalted butter, plus extra for the tins
  • 100ml milk
  • 2 x 7g sachet instant yeast
  • 2 tbsp golden caster sugar
  • 2 eggs
  • 200g plain flour
  • ½ lemon, zested
  • ½ orange, zested


  • 200g golden caster sugar
  • 2 tsp vanilla extract
  • 50ml dark rum


  • STEP 1

    Warm the butter and milk in a pan over a low heat, or in the microwave until just warm (it should not be hot). Leave to cool for a few minutes if it’s too warm. Whisk in the yeast, sugar and eggs.

  • STEP 2

    Put the flour, a pinch of salt and the citrus zests into the bowl of a stand mixer fitted with a dough hook. Pour in the milk mixture and knead for 5-6 mins or until smooth. Knead for a further 2-3 mins or until the dough is shiny and elastic. Cover loosely and leave to prove in a warm spot for 1 hr or until doubled in size.

  • STEP 3

    Generously butter six dariole moulds and lightly flour a worksurface. Knock the dough back into the bowl briefly, then turn out onto the surface and divide into six portions. Form each one into a small ball, then transfer to the moulds. Loosely cover again and leave to prove for 40 mins – the dough should just rise above the moulds.

  • STEP 4

    Heat the oven to 180C/160C fan/gas 4. Put the moulds on a baking tray and bake for 15-18 mins or until the babas are golden brown and start to come away from the tins. Remove from the moulds and leave to cool on a wire rack.

  • STEP 5

    While the babas are cooling, make the syrup. Simmer 300ml of water and the sugar for 6-8 mins or until thickened slightly. Remove from the heat and stir in the vanilla and rum. Working in batches, dunk the babas in the hot syrup, a few at a time, turning them over using a spoon until well soaked. Transfer to plates and serve warm with sweetened whipped cream or ice cream.

Discover more delicious individual dessert recipes.

Easy Warm Winter Puddings with Mulled Wine


Anna Glover profile
Anna GloverSenior food editor

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating