Recipes

Rum baba

Made the traditional French way, these cylindrical rum babas are made with a yeasted batter and soaked with a rum and citrus syrup.

Equipment and preparation: for this recipe you will need 18 small pudding moulds, such as 5cm/2in wide cylinders, and a freestanding mixer with a dough hook attachment.

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Ingredients

For the ferment

For the batter

For the syrup

  • 1 orange, juice and peel only, white pith removed, peel sliced into long thin strips
  • 1 lemon, juice and peel only, white pith removed, peel sliced into long thin strips
  • 800g/1lb 12oz sugar
  • 200ml/7fl oz dark rum

To serve