Baba au Rhum Recipe

Baba au Rhum is a gloriously indulgent French classic. A light, yeasted sponge is soaked in warm rum syrup until drenched, then served with whipped cream.

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Servings

8 servings

Calories

460

Ingredients

• 250 g plain flour
• 7 g fast-action dried yeast
• 50 g caster sugar
• 3 eggs, beaten
• 100 g soft butter
• A pinch of salt
• For the syrup: 300 ml water
• 150 g sugar
• 100 ml dark rum
• Zest of 1 orange
• Whipped cream and berries, to serve

Instructions

1. Mix the flour, yeast, sugar and salt, then beat in the eggs to form a soft dough.
2. Knead in the butter until smooth, cover, and prove for 1 hour until doubled.
3. Divide into 8 greased dariole moulds or a savarin tin and prove for 30 minutes more.
4. Bake at 180°C for 20 to 25 minutes until deep golden.
5. Simmer the water, sugar and orange zest for the syrup, then cool slightly and stir in the rum.
6. Turn out the warm babas and soak them in the warm syrup until saturated.
7. Serve with whipped cream and fresh berries.

Pro tips

• The babas should feel light, not dense, so let them prove fully.
• Soak while both cake and syrup are warm for the best absorption.
• Do not boil the syrup after adding the rum, or the flavour will dull.

Frequently asked questions