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Martin Wishart's rum baba recipe with raspberries would make a spectacular finish to any meal. Using good quality dark rum in this recipe is key to making an excellent batch of these little cakes.
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Make sure that the melted butter is at room temperature, then slowly pour it into the batter mix. Beat the mixture until completely smooth and free of any lumps
75g of butter
3
Divide the batter across the savarin moulds until they are half full. Leave the batter to proof at room temperature (22-24°C) so that it doubles in size and reaches the top of the moulds
4
Preheat the oven to 180°C/gas mark 4
5
Bake the cakes in the oven for 10-12 minutes so that they are firm to the touch and golden brown. Once baked, remove from the moulds and leave to cool
6
For the syrup, place the caster sugar, water, vanilla pod, orange rind, lemon rind and 200ml of rum in a saucepan and bring to the boil. Once boiling, reduce to a simmer
Individually soak each rum baba in the simmering syrup for no more than 15-20 seconds then place them on a wire baking rack to cool
8
Once the rum babas have been soaked, pour 60ml of rum into a small dish and using a pastry brush, dab each baba evenly with the rum until completely coated
To serve, whip the double cream, slowly adding in the caster sugar to form stiff peaks and spoon into the centre of each rum baba. Arrange 6-8 fresh raspberries on the cream and serve immediately
Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.
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Rum baba with raspberries
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