Rum baba

  • Total Time

    50m
    • Prep Time

      30m
    • Bake Time

      20m
  • Serves

    20


This recipe was submitted by our member Kate Brown and is adapted from The Hairy Bikers: Mum Knows Best. You can prepare these in advance and freeze them by following our tip in step 8.

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.

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