Classic Rum Babas

Method

This French delicacy makes for an impressive dessert with a boozy twist. Laced with hot rum syrup and layers of flavour, this recipe will be sure to bring smiles round the table.

  1. In a large bowl, stir the warm water and dry yeast together for 5 minutes until the yeast has dissolved.
  2. Add in the beaten eggs and whisk together until combined.
  3. In a small bowl, mix together the flour, sugar, orange zest, lemon zest and salt.
  4. Stir the flour mixture into the egg mixture until fully combined.
  5. Add the softened butter and knead into a dough for 5 minutes. The dough should be soft and elastic.
  6. Cover the dough with a tea towel and allow to rise for 1 hour, until it doubles in size.
  7. Meanwhile, soak the dried currants in the rum.
  8. Once the dough has doubled, add the rum-soaked fruit in.
  9. Lightly grease each baba mould and divide the dough among them.
  10. Preheat the oven to 200°C.
  11. Cover the filled moulds with a tea towel and allow to rise for a further 30-40 minutes. The dough should start to rise to the moulds’ edges.
  12. Uncover the babas and bake for 20-25 minutes until they are golden brown and begin to pull away from the sides of the moulds.
  13. Remove the babas from the moulds and place on a wire rack to cool.
  14. For the rum syrup, bring the water and sugar to boil in a small saucepan on a medium heat.
  15. Once the syrup has thickened after 5-10 minutes, remove from the heat.
  16. Stir in the rum and vanilla extract into the mixture.
  17. Place each baba into the hot rum syrup, turning several times to allow the cakes to soak up the syrup. They should swell.
  18. Serve with light whipped cream and enjoy!

Ingredients

Prep time: 1.5 Hours

Cook time: 25 Minutes

Serves: 12

  • 3 eggs, beaten

  • 1 tbsp dry yeast

  • 3 tbsp warm water

  • 2 cups plain flour

  • 1 tsp orange zest

  • 1 tsp lemon zest

  • 2 tbsp granulated sugar

  • 1 tsp salt

  • ½ cup butter, softened

  • ¾ cup dried currants

  • 3 tbsp dark rum

  • For The Rum Syrup:

  • 3 cups water

  • 2 cups granulated sugar

  • 2/3 cups dark rum

  • 1 ½ tsp vanilla extract

  • 2/3 cup apricot jam, warmed

  • Whipped cream, to serve (optional)