Rum baba - recipe

Rum baba

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For the pudding

For the rum syrup

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  1. 1

    Turn on the oven temperature to 200°C (fan 180°C, gas mark 6). Grease muffin or rum baba tins.

  2. 2

    Put the currants with the rum and water in a saucepan and bring to the boil. Turn off the heat and leave the fruit to soak until cool.

    For this step you'll need:

    • 60g Currants
    • 4 tbsp Dark rum
    • 2 tbsp Water
  3. 3

    Sift the flour, sugar and salt into a mixing bowl and mix in the yeast.

    For this step you'll need:

    • 225g Plain white flour
    • 340g Unrefined golden caster sugar
    • ½tsp Salt
    • 1½tsp Easy bake yeast
  4. 4

    Add the eggs and melted butter, and mix thoroughly until the mixture is well combined and free from lumps.

    For this step you'll need:

    • 4 Egg(s) (free range) large, beaten
    • 115g Butter (unsalted) melted
  5. 5

    Now add the milk gradually, again beating well until smooth and glossy. Finally drain the currants, reserving the liquid, and stir the currants in to the batter.

    For this step you'll need:

    • 57ml Milk
  6. 6

    Half fill the prepared tins with the mixture and leave in a warm place for about an hour. The mixture should double in size and reach the top of the tins.

  7. 7

    Bake in the centre of the oven for approx 15-20 minutes until well risen and golden. When cool enough to handle, remove from the tins and put into a ceramic dish.

  8. 8

    If you wanted to freeze the puddings for a later date, turn out on to a wire rack and leave to cool completely then freeze. When required, defrost and leave to soak in rum syrup.

  9. 9

    For the rum syrup: Dissolve the sugar in the water and bring to the boil. Boil for about 5 minutes to make a light syrup.

    For this step you'll need:

    • 340g Unrefined golden caster sugar
    • 3tsp Water
  10. 10

    Add the rum and lemon juice to taste along with the reserved liquid from the currant mixture.

    For this step you'll need:

    • 3tsp Lemon juice
    • 12 tbsp Dark rum
  11. 11

    Pour the syrup over the rum babas and leave to soak until the liquid is absorbed.

  12. 12

    Serve with a dollop of crème fraiche and raspberries.

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