About our Rum Baba recipe:
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
Step 1:
Turn on the oven temperature to 200°C (fan 180°C, gas mark 6). Grease muffin or rum baba tins.
Step 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.
Step 3:
Sift the flour, sugar and salt into a mixing bowl and mix in the yeast.
Step 4:
Add the eggs and melted butter, and mix thoroughly until the mixture is well combined and free from lumps.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 10:
Add the rum and lemon juice to taste along with the reserved liquid from the currant mixture.
Step 11:
Pour the syrup over the rum babas and leave to soak until the liquid is absorbed.
Step 12:
Serve with a dollop of crème fraiche and raspberries.
Ingredients
For the pudding
- 60g Currants
- 4 tbsp Dark rum
- 2 tbsp Water (cold)
- 225g Allinson's Plain White Flour
- 1.5 tsp Easy bake yeast
- 0.5 tsp Salt
- 1 tsp Billington's Unrefined Golden Caster Sugar
- 4 Egg(s) (free range) (large, beaten)
- 115g Butter (unsalted) (melted)
- 57ml Milk
For the rum syrup
- 340g Billington's Unrefined Golden Caster Sugar
- 430ml Water
- 12 tbsp Dark rum
- 3 tsp Juice of one whole lemon
- 340g Billington's Unrefined Golden Caster Sugar
Recipe Reviews
This recipe works well. The cakes are light and the syrup tastes great. I like a lot of fruit so I increased the weight of currants used to 100g. Also I used whipped double cream with a little caster sugar added and topped it of with sweetened strawberries - delicious! One tip - do not put the oven on until the dough has finished rising.
Ingredients
For the pudding
- 60g Currants
- 4 tbsp Dark rum
- 2 tbsp Water (cold)
- 225g Allinson's Plain White Flour
- 1.5 tsp Easy bake yeast
- 0.5 tsp Salt
- 1 tsp Billington's Unrefined Golden Caster Sugar
- 4 Egg(s) (free range) (large, beaten)
- 115g Butter (unsalted) (melted)
- 57ml Milk
For the rum syrup
- 340g Billington's Unrefined Golden Caster Sugar
- 430ml Water
- 12 tbsp Dark rum
- 3 tsp Juice of one whole lemon
- 340g Billington's Unrefined Golden Caster Sugar