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This recipe for rum babas is also know as baba au rhum, baba rhum and rumbaba. This rum cake recipe is a great recipe for using any rum you have in the house and makes a delicious dessert.
 Ingredients
225g strong white flour
6g fast-acting yeast
1 teaspoon caster sugar
Pinch of salt
150ml milk
4 large fresh eggs
140g butter
Rum syrup
Whipped double cream, to garnish
Chopped pistachio nuts, to garnish
Mise en place
1. Use a touch of the butter and grease the moulds; here we are using 8cm small pudding moulds.
2. Make the rum syrup.
3. Break the eggs into a jug and beat together with a whisk.
4. Place the butter into a small saucepan.
5. Pour the milk into another saucepan and add the sugar.
6. Sieve the flour and the pinch of salt into a large clean bowl. Push to the sides of the bowl to leave a well in the middle.
7. Whip the cream for garnish.
Method
1. Place the yeast into the well in the centre of the bowl.
2. Place the milk onto a gentle heat on the hob to warm slightly then carefully pour onto the yeast. Mix together until dissolved then fold in the flour. It will form a stiffish dough.
3. Cover with a clean cloth and allow it to prove for 30 minutes somewhere warm.
4. After 30 minutes, slowly mix in the beaten egg. You will find it is much easier if you can use your hand to do this Wash your hands.
5. Gently melt the butter over a low heat.
6. Using a wooden spoon or whisk, mix the melted butter into the bowl and mix well.
7. Ladle the batter mix into the prepared moulds. Fill to about two-thirds full. Place onto a baking tray, cover gently with cling film and allow it to rise until the batter reaches the top of the moulds.
8. Pre-heat the oven to 180°C (Gas Mark 4).
9. When the batter has proven to the top of the moulds, remove the cling film and place in the pre-heated oven and bake for about 20–30 minutes until they are firm to touch.
10. Remove from the oven and allow to cool.
11. Using a sharp knife, trim the excess mixture to the level of the moulds. This will give you a flat bottom for your rum babas to stand upright.
12. Remove the rum babas from the moulds and place into a shallow dish. Spoon over the rum syrup and allow it to stand in the syrup and spoon over more syrup from time to time.
13. Allow the rum babas to soak up as much syrup as they can take without falling apart. They should now be lovely and soft and moist to the touch.
14. Remove the rum babas onto your plates. Carefully make a cut diagonally from the top in the rum babas.
15. Spoon a little whipped cream into a piping bag fitted with a small star tube and carefully pipe a little cream into the cut that you have made in the rum babas.
16. Spoon a little of the rum syrup around the plate and serve your rum babas.
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