Rum Baba With Raspberries Recipe - Great British Chefs

Dessert
easy
6
45 minutes, plus proofing time

PT45M

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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Ingredients

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Metric

Imperial

Rum baba

125g of flour
3 medium free-range eggs
12g of honey
5g of dried yeast
75g of butter, melted
1 pinch of salt

Rum syrup

250g of caster sugar
1000ml of water
260ml of rum
1 orange, rind of
1 lemon, rind of
1 vanilla pod, split in half

To serve

2 punnets of raspberries, fresh, each weighing 250g
200ml of double cream
20g of caster sugar

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Pastry brush
6 savarin moulds

In a large mixing bowl, mix together the eggs, yeast, salt and honey. Once combined gradually add in the flour to create a smooth batter

125g of flour
1 pinch of salt
3 medium free-range eggs
12g of honey
5g of dried yeast

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

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

Preheat the oven to 180°C/gas mark 4

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

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

250g of caster sugar
1000ml of water
1 vanilla pod
1 orange
1 lemon
200ml of rum

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

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

60ml of rum

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