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Rum babas served with raspberries and fresh cream
50Total Time
30Prep Time
20Bake Time

Rum Baba

1 Reviews

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.

50Total Time
30Prep Time
20Bake Time


  1. Step 1:

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

  2. 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.

  3. Step 3:

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

  4. Step 4:

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

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Step 10:

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

  11. Step 11:

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

  12. Step 12:

    Serve with a dollop of crème fraiche and raspberries.


  • 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

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