Rum Babas

Posted by Egginanoo Bear on
Category: Food & Drink18 Comments

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Last Saturday, Great Uncle Bimbo shared his memories of Saturdays when he was a young bear and happened to mention Rum Babas. These were cakes that he would have as a special treat after his lunch with Davidd and Da every Saturday. In case you missed Bimbo’s post last Saturday, Rum Babas are lovely yeast-risen cakes soaked in rum syrup and topped with cream and a cherry. Once the darling of French cuisine and available in most supermarkets over here, they seem to have fallen out of favour and are now very difficult – if not impossible – to find.

So for everyone who expressed an interest in the mighty Rum Baba I thought I would have a word with the Hairy Bikers and ask for their recipe. You can prepare these in advance and freeze them by following the tip in step 8.

Ingredients

For the pudding:

  • 60g Currants
  • 4 tbsp Dark rum
  • 2 tbsp Water (cold)
  • 225g Plain white flour
  • 5 tsp Easy bake yeast
  • 5 tsp Salt
  • 1 tsp Unrefined golden caster sugar
  • 4 Eggs (large, Beaten)
  • 115g Butter (unsalted) (melted )
  • 57ml Milk

For the rum syrup

  • 340g Unrefined golden caster sugar
  • 430ml Water
  • 12 tbsp Dark rum
  • 3 tsp Lemon juice
Method

  1. Turn on the oven temperature to 200°C (fan 180°C, gas mark 6). Grease muffin or rum baba tins.
  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.
  3. Sift the flour, sugar and salt into a mixing bowl and mix in the yeast.
  4. Add the eggs and melted butter, and mix thoroughly until the mixture is well combined and free from lumps.
  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.
  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. 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. 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. 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.
  10. Add the rum and lemon juice to taste along with the reserved liquid from the currant mixture.
  11. Pour the syrup over the rum babas and leave to soak until the liquid is absorbed.
  12. Serve with a dollop of crème fraiche and raspberries.

Happy baking!

Posted by

Egginanoo Bear

I am the artistic bear here at Jammy Toast. I arrived at the Bear Sanctuary in a cardboard box which was too small for me, which wasn’t a very nice way to arrive. I have an eye for art and so they made me responsible for the artwork and design here at Jammy Toast. I am also a girlie so they make me right about female issues too…


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