Baba au Rum Recipe
Ingredients
| Flour - 100 g/4oz | ||
| Salt | 1 Pinch (Dough:) | |
| Dried yeast | 1 Teaspoon (Dough:) | |
| Caster sugar | 2 Tablespoon (Dough:) | |
| Milk | 4 Tablespoon (Dough:) | |
| Eggs | 2 (Dough:) | |
| Butter - 65 g/2 1/2 oz, creamed | ||
| Sugar | 100 Gram (Rum syrup:) | |
| Water - 175 ml/6fl oz | ||
| Rum | 120 Milliliter (Rum syrup:) | |
| Apricot jam | 100 Gram (Finish:) | |
| Apricot halves - 400 g/14 oz can, drained | ||
| Toasted slivered almonds | 25 Gram (Finish:) | |
| Double cream | 150 Milliliter (Finish:) | |
Directions
GETTING READY
1) Preheat the oven to 200°C/400°F or Gas Mark 6.
2) In a warm bowl, sift the flour and salt together, keep in a warm place.
MAKING
3) In a bowl, cream the yeast and sugar together.
4) Add the milk and eggs, then gradually stir into the flour and beat to make a smooth batter.
5) Cover the bowl with a cloth and keep in a warm place for 45 minutes, or until the dough doubles bulk.
6) Gradually beat butter into the dough, then place in a greased 7 inch baba ring.
7) Keep in warm place until the dough rises to the rim of the ring.
8) Bake in a preheated oven for 10 minutes, then lower the heat 180°C/350°F or Gas Mark 4 and bake for another 30 minutes.
9) Remove from the oven, allow to cool for 5 to 10 minutes, then loosen with a knife and turn out on a platter.
10) Rum Syrup: In a pan, cook the sugar and water over a low heat, until the sugar has dissolved.
11) Boil rapidly until the mixture is syrupy, then slightly cool and stir in rum.
12) Prick the baba, spoon over the syrup, basting frequently, until all the syrup is absorbed.
13) If you wish to freeze the recipe do it at this stage. Freeze the baba, wrap in a foil, then pack the frozen baba in a freezer bag, seal, label and freeze.
FINALIZING
14) In a pan, gently heat the apricot jam, stirring in a little water if needed, then brush over the baba.
SERVING
15) Arrange 8 apricot halves around the edge of the baba and brush with more apricot jam, then add a few almonds between the apricots.
16) Chop rest of the apricot halves, fold into the whipped cream and spoon in the centre of the baba and serve.
17) If using the frozen dish, unwrap, place the baba on a serving platter and thaw at room temperature for 4 hours. Serve as indicated in steps 15 and 16.
1) Preheat the oven to 200°C/400°F or Gas Mark 6.
2) In a warm bowl, sift the flour and salt together, keep in a warm place.
MAKING
3) In a bowl, cream the yeast and sugar together.
4) Add the milk and eggs, then gradually stir into the flour and beat to make a smooth batter.
5) Cover the bowl with a cloth and keep in a warm place for 45 minutes, or until the dough doubles bulk.
6) Gradually beat butter into the dough, then place in a greased 7 inch baba ring.
7) Keep in warm place until the dough rises to the rim of the ring.
8) Bake in a preheated oven for 10 minutes, then lower the heat 180°C/350°F or Gas Mark 4 and bake for another 30 minutes.
9) Remove from the oven, allow to cool for 5 to 10 minutes, then loosen with a knife and turn out on a platter.
10) Rum Syrup: In a pan, cook the sugar and water over a low heat, until the sugar has dissolved.
11) Boil rapidly until the mixture is syrupy, then slightly cool and stir in rum.
12) Prick the baba, spoon over the syrup, basting frequently, until all the syrup is absorbed.
13) If you wish to freeze the recipe do it at this stage. Freeze the baba, wrap in a foil, then pack the frozen baba in a freezer bag, seal, label and freeze.
FINALIZING
14) In a pan, gently heat the apricot jam, stirring in a little water if needed, then brush over the baba.
SERVING
15) Arrange 8 apricot halves around the edge of the baba and brush with more apricot jam, then add a few almonds between the apricots.
16) Chop rest of the apricot halves, fold into the whipped cream and spoon in the centre of the baba and serve.
17) If using the frozen dish, unwrap, place the baba on a serving platter and thaw at room temperature for 4 hours. Serve as indicated in steps 15 and 16.
Chef
