Classic rum baba Recipe
- 500g/1lb 2oz self-raising flour
- 10g salt
- 100g/3½oz caster sugar
- 20g/¾oz fast-action dried yeast
- 6 free-range eggs
- 2 tsp warm milk
- 150g/5½oz unsalted butter, softened
- 100ml/3½fl oz dark rum
- 200g/7oz caster sugar
- 150ml/5fl oz thick vanilla cream, to taste
- dark rum, to taste
- Mix the flour, salt and sugar in a large mixing bowl.
- Mix the yeast with 150ml/5fl oz warm water in a small bowl to dissolve the yeast.
- Beat the eggs and milk together with a whisk. Add to a medium saucepan and bring to a simmer. Remove and cool immediately.
- Using a free-standing electric mixer, tip the yeast into the flour mixture and gradually add the eggs and milk, beating all the time, to make a batter. Gradually add the soft butter to make a dough. Place in a bowl and cover for one hour.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Knock back the dough and kneed for a few minutes. Leave in a non-stick 20cm/8in savarin tin to rise for 20 minutes or so, covered.
- Bake for 30 minutes or more – depending on the tin depth – until risen and golden. Leave to cool for 10 minutes before turning out of the tin.
- For the glaze, heat the rum, 300ml/10fl oz water and the sugar in a saucepan until reduced to a thick glaze.
- To serve, pour over the glaze over the baba. Serve with thick vanilla cream and more neat rum.
