How to make rum baba with Martin Wishart

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

Take cold diced butter and place it in a pan over low heat to melt slowly.

Crack fresh eggs into a bowl.

Add honey to the eggs and whisk together.

Break fresh natural yeast into the bowl and whisk it in.

Add a pinch of salt and whisk from side to side in a figure of eight to break down the yeast.

Slowly add flour while whisking to prevent lumps, ensuring the flour is passed through a sieve beforehand.

If lumps form, pass the batter through a fine mesh sieve using a spatula to scrape it through.

Add melted butter at room temperature (around 22°C) a little at a time and whisk until smooth and consistent.

Transfer the batter into a disposable piping bag.

Pipe the batter into individual Teflon-coated molds, filling them halfway.

Place the molds on a tray and leave them in a warm place (22-24°C) to prove until doubled in size.

For the syrup, add castor sugar, dark rum, bottled water, orange peel, lemon peel, and half a vanilla pod to a pan.

Bring the mixture to a simmer to dissolve the sugar and infuse the flavors.

Taste the syrup to ensure enough rum flavor is present before removing it from heat.

Once the batter has risen, preheat the oven to 180°C and bake for 10 minutes.

Let the Babas cool for a minute or two before gently pulling them out of the molds onto a wire rack.

Strain the syrup to make it easier to work with when soaking the Babas.

Ensure the syrup is at the right temperature (around 80°C) for soaking.

Place a tray under the wire rack, drop each Baba into the syrup, push down gently, and flip it over, counting to 10 seconds.

Check the Baba for springiness to ensure it has absorbed enough syrup.

Pass any leftover syrup through a sieve and store it in the fridge for future use.

Brush the tops and sides of the Babas with rum to enhance flavor.

Optionally glaze the Babas with apricot jam for a nice sheen.

Whip cream using a hand whisk until it thickens, ensuring the bowl is cold to prevent splitting.

Add half a teaspoon of castor sugar to the cream while whipping.

Finish whipping until the cream is firm but not over whipped.

Drop whipped cream into the center of the Baba and arrange whole raspberries around it.

Dust icing sugar over the top to finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens