Rum baba

These rum soaked, sugar saturated, retro classics are a spectacular finish to any meal and will help ward off the winter chills.


  • BABA
  • 250g bread flour
  • 15g dried yeast
  • 4 eggs, lightly beaten
  • 5g salt
  • 20g caster sugar
  • 150g soft butter
  • 60ml lukewarm milk

  • 1l water
  • 250g caster sugar
  • Zest from 1 orange
  • Zest from ½ a lemon
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 vanilla pod
  • 200mls dark rum

  • 100ml boiling water
  • 100ml dark rum
  • 100g raisins



Mix yeast and lukewarm milk in a bowl, cover and leave for 15 minutes for the yeast to activate.

Combine all the dry ingredients in a mixing bowl then add eggs and yeast mixture. Using the dough hook attachment on a kitchen aid, mix for around 8 minutes until smooth. Gradually add the soft butter and continue to mix for a further 5 minutes until the dough is glossy and smooth. Cover and set aside for around 1 hour (it should double in size).

Brush 8 dariole sized cake tins with butter and place 70g of dough in each. Cover and leave to rise again until the dough is at the rim of the mould.

Bake at 180 degrees for 15 minutes, remove and allow to cool slightly.


Combine all ingredients in a large pot and bring to the boil. Remove from the heat and set aside.


Combine all ingredients and set aside for 15 minutes.

Place babas in the hot syrup for 15 minutes, remove using a slotted spoon and rest on a wire rack.

Serve with the rum soaked raisins, a generous dollop of whipped cream and an extra splash of rum.

NOTES: This recipe can be made in a slow cooker and be put on before work and ready for when you get home. You don’t have to use fresh peas, frozen will be fine or you could substitute with green beans or any other green veg you love.

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