Rum Baba ◆ An Edwardian Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

dark rum

🥗Healthier: rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol

Warm the milk over low heat until it's tepid.

Take a quarter of a teaspoon of sugar and cream it into the fresh yeast to activate it.

Pour the activated yeast into the warm milk and mix briefly.

Sift the flour into a large bowl and make a well in the center.

Pour the yeast mixture into the well of the flour and combine using a wooden spoon.

Once combined, knead the dough with your hands until it forms a round ball.

Cover the dough with a cloth and set it in a warm place to rise until doubled in size.

Once risen, crack in two of the eggs and work them into the dough using your hands.

In another bowl, cream the butter and then crack in the remaining two eggs, combining them well.

Pour the butter and egg mixture into the dough and beat well with a wooden spoon until it resembles runny porridge.

Prepare a well-buttered large baba mold or bundt cake tin and sprinkle currants around the base and sides.

Pour the dough into the prepared mold and cover with a cloth, allowing it to rise until it fills the tin.

Preheat the oven to 180 degrees Celsius.

Bake the dough in the oven for about 20 minutes or until cooked through.

While the cake bakes, prepare the rum syrup by boiling water and sugar until the liquid reduces by half.

Remove the syrup from heat and stir in the rum just before taking the cake out of the oven.

Turn the baked baba onto a large serving plate and baste with the hot rum syrup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens