This recipe for rum babas is also know as baba au rhum, baba rhum and rumbaba. This rum babas recipe is a great recipe for using any rum you have in the house and makes a delicious dessert.
Ingredients – Serves 6
- 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
Getting everything ready
- Use a touch of the butter and grease the moulds; here we are using 8cm small pudding moulds.
- Make the rum syrup.
- Break the eggs into a jug and beat together with a whisk.
- Place the butter into a small saucepan.
- Pour the milk into another saucepan and add the sugar.
- Sieve the flour and the pinch of salt into a large clean bowl, then push to the sides of the bowl to leave a well in the middle.
- Whip the cream for garnish.
- Place the yeast into the well in the centre of the bowl.
- 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 so that it forms a stiffish dough.
- Cover with a clean cloth, then allow it to prove for 30 minutes somewhere warm.
- 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 but please remember to wash your hands.
- Gently melt the butter over a low heat.
- Using a wooden spoon or whisk, mix the melted butter into the bowl and mix well.
- Ladle the batter mix into the prepared moulds and 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.
- Pre-heat the oven to 180°C (Gas Mark 4).
- When the batter has proven to the top of the moulds, remove the cling film and place in the pre-heated oven before baking for about 20–30 minutes until they are firm to touch.
- Remove from the oven and allow to cool.
- Using a sharp knife, trim the excess mixture to the level of the moulds to give you a flat bottom for your rum babas to stand upright.
- Remove the rum babas from the moulds, then 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.
- Allow the rum babas to soak up as much syrup as they can take without falling apart so that they are lovely and soft and moist to the touch.
- Remove the rum babas onto your plates and carefully make a cut diagonally from the top in the rum babas.
- Spoon a little whipped cream into a piping bag fitted with a small star tube before carefully piping a little cream into the cut that you have made in the rum babas.
- Spoon a little of the rum syrup around the plate and serve your rum babas.