This is a throw-back to the Seventies! Retro cakes after vintage clothes are making a comeback in our kitchen – Rachel Khoo style – but I won’t complain because I loved rum baba as a child and I had not had one since… until I started making my own this month.
- Milk (warm), 100ml
- Fast action yeast, 1 1/2 teaspoon
- Strong white flour (type00), 150g
- Egg, 1 plus 1 yolk
- Caster sugar, 1 1/2 teaspoon
- Fine salt, a pinch
- Butter, 50g
For the syrup
- Brown sugar 600g
- Water 500ml
- Lemon peel
- ½ vanilla pod
- Dark rum, 2 Tbsp plus more to serve
Warm the bowl of you mixer with boiling water or if using a Thermomix, set it the temperature at 50 degrees.
Add the warm milk, yeast and 50g of flour.
Stir well and then leave for 15 min until it becomes foamy. It is ideal in the thermomix because you can set it on speed 1 and at 50 degrees and leave the dough to make its magic.
This is a bread recipe rather than a cake mix so the proving is really important and you need good fresh yeast powder. Always check the best before date.
Add the remaining flour, egg and yolk, sugar and salt to the mix and beat at top speed for 2 minutes. Then add the diced, cold butter and beat again for 2 minutes.
Cover and leave to rise for 45 minutes. I leave it in the warm Thermomix bowl and it pretty much should double in volume.
Brush the baba or savarins tins with oil. You can also use muffins tins or mini pudding pans. Put the batter into a jug and half-fill each mould. Cover and reserve.
While they rise – and they will!- you can make the syrup by mixing all the ingredients in a large saucepan and letting it bubble away until it has reduced a bit. Usually no less than 5 or 8 minutes. Add the rum.
Let it cool.
Meanwhile, the babas have risen just above the rim of their tins. If not, just leave them a little longer.
Put in a warm oven (170) on fan for 20 minutes.
Take them out, leave them to cool a bit then assemble the pudding by putting the babas in a deep dish and soaking them with the rum syrup. Spoon the syrup on to cover them well.
Drain the baba and slice it in two halves. Put some more syrup in the centre of both halves if necessary and a nice drop of dark rum. Reserve in a cool place until ready to serve.
Serve them with whipped cream and some fresh, seasonal fruit. My whipped cream was slightly minty and I choose kiwi slices this time. Kiwi is a good fruit for dessert because it has little flavour of its own but a pleasant acidity to offset any sweet pudding ; and rum babas are very sweet indeed…
This recipe is taken with a few twists from Dan Lepard’s new book Short and Sweet, the best of home baking.