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Rum Baba

Updated on December 3, 2011

Rum Baba

Rum Baba


¼ cup plain flour
¾ cup plain flour (extra)
15g compressed yeast
2 tbs castor sugar
2 lightly beaten eggs
60g melted butter


1 ½ cups castor sugar
1 cup water
2 tbs dark rum


Grease lightly 6 round molds (approximately the same size as custard ramekins or ½ cup capacity).
Combine the yeast with the milk and flour in a small bowl and place it in a warm area for approximately 10 minutes or until the mixture gets frothy.
Sift the extra flour and sugar in a large bowl and with a wooden spoon mix in the yeast mixture followed with butter and eggs.
Continue beating for approximately 3 to 4 minutes or until the batter is even and smooth.
Allow the batter to rest in a large greased bowl and in a warm area for roughly 45 minutes or until the batter is twofold in size.
Mix the batter again and equally divide it in the prepared molds, allow to rest until the batter rises ¾ of the way up in the molds.
Put the molds on an oven tray and bake at 190ºC for approximately 15 minutes or until they have browned a little from the top.
Cool the babas on a wire rack while preparing the syrup.
To prepare the syrup, stir the sugar and water in a pan on the stove but without being allowed to boil.
After the sugar is completely dissolved, let the syrup to a boil and without stirring or covering keep boiling for approximately 2 minutes.
Remove it from the heat and combine the rum into the syrup.
Pour the hot syrup on the babas.
Place the babas on individual serving plates and pour the rest of the rum syrup over the babas until completely absorbed.
Garnish the babas with mandarin slices, glazed cherries and whipped cream.


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