Rum baba
- Anna Glover
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Serves 6
A little effort
Prep: 1 hr
Cook: 25 mins
plus proving
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This restaurant-style pud will elevate any dinner party, and is a good way to use up the last dregs of a bottle of rum
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Try our rum baba recipe then check out our rum cake, Caribbean black cake, chocolate babka 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
Ingredients
Nutrition
-
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
Syrup
- 200g golden caster sugar
- 2 tsp vanilla extract
- 50ml dark rum
Nutrition: per serving
- kcal323
- fat9.5g
- saturates5.3g
- carbs49g
- sugars23.3g
- fibre1.5g
- protein7.1g
- salt0.3g
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Method
-
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.
Authors
Anna GloverSenior food editor
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