6883

Rum baba with caramelised apples and chantilly cream

  • serves 6

Your guests will love this retro delight. Sweet and syrupy rum baba served with caramelised apples elevates this classic dish to a dinner-party pudding to be proud of. Making the dough takes a little bit of effort but it's worth it. Serve with the apples on the side and Chantilly cream to finish off.

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Ingredients

  • whole milk 30ml
  • fresh yeast 10g or use 1½ tsp of dried active yeast
  • strong bread flour 115g, sifted
  • caster sugar 10g
  • eggs 2 medium, beaten
  • butter 50g, softened at room temperature
  • double cream 150ml
  • icing sugar 1 tbsp
  • vanilla extract 1 tsp

caramelised apples

  • caster sugar 125g
  • cinnamon stick ½
  • star anise 1
  • vanilla pod ¼, seeded
  • Braeburn apples 2, peeled and cut into wedges

rum syrup

  • caster sugar 200g
  • dark rum 100ml, plus extra to soak
  • golden raisins 200g

Method

  • Step 1

    To make the dough, warm the milk to tepid and crumble in the yeast until dissolved. Add 15g of the flour and leave somewhere warm to ferment for 20 minutes or so.

  • Step 2

    Put the rest of the flour, sugar and a large pinch of salt in an electric mixer with a dough hook. Add the eggs to the dry ingredients with the yeast mix and beat for 10-15 minutes until the dough becomes elastic. Leave to prove in the bowl until doubled in volume, then beat in the soft butter.

  • Step 3

    Put the mix in a piping bag with a wide nozzle and pipe between 6 small dariole moulds (buttered if not non-stick). Leave for another 30 minutes to an hour until proven.

  • Step 4

    Heat the oven to 200C/fan 180C/gas 6. Bake on a baking tray for 20 minutes until golden brown, then remove from the moulds and allow to cool completely.

  • Step 5

    To make the caramelised apples, heat a frying pan over a medium heat for 5 minutes, add the sugar and heat to a golden caramel. Add the apples and spices and cook gently until the apples are soft and caramelised. Set aside to cool.

  • Step 6

    To make the rum syrup heat the sugar and 400ml water together until the sugar dissolves. Boil until syrupy then cool completely before adding the rum. Warm a little of the syrup, add a handful of golden raisins and leave to soak.

  • Step 7

    Cut the babas in half and soak in the warm remaining syrup until well imbibed (punch up with a litle splash of extra rum to make sure you can taste it).

  • Step 8

    Whip the double cream, icing sugar and vanilla together.

  • Step 9

    Divide the caramelised apples between plates add two halves of a baba to each sandwiched with some of the cream. Serve very thin slices of apple as a fresh salad alongside if you like.

Nutritional Information

  • Kcals 483
  • Carbs 62.2g
  • Protein 4.5g
  • Fat 22.1g
  • Salt 0.5g
  • Fibre 1.8g
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