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Spongy Rum Babas With Buttercream And Pistachios Recipe Video
|Strong white flour||225 Gram|
|Fast acting yeast||6 Gram|
|Caster sugar||1 Teaspoon|
|Fresh eggs||4 Large|
|Rum syrup||250 Milliliter|
|Double cream||1⁄2 Cup (8 tbs) (For garnish)|
|Pistachio nuts||1⁄4 Cup (4 tbs) (For garnish)|
Calories 1883 Calories from Fat 951
% Daily Value*
Total Fat 108 g165.4%
Saturated Fat 41.5 g207.4%
Trans Fat 0 g
Cholesterol 581 mg
Sodium 398.3 mg16.6%
Total Carbohydrates 204 g68.1%
Dietary Fiber 5.3 g21%
Sugars 8.7 g
Protein 32 g64.9%
Vitamin A 48% Vitamin C 1.3%
Calcium 21.9% Iron 50.8%
*Based on a 2000 Calorie diet
1)Use a touch of the butter and grease the moulds- here we are using 8cm small pudding moulds.
2)To make the rum syrup- Break the eggs into a jug and beat together with a whisk. Place the butter into a small saucepan.
3)Pour the milk into another saucepan and add the sugar.
4)Sieve the flour and the pinch of salt into a large clean bowl. Push to the sides of the bowl to leave a well in the middle.
5)In a large bowl whip the cream for garnish.
6)Place the yeast into the well in the centre of the bowl.8)
7)Place the milk onto a gentle heat on the hob to warm slightly then carefully pour onto the yeast. Mix together until dissolved then fold in the flour. It will form a somewhat stiff dough.
8)Cover with a clean cloth and allow it to prove for 30 minutes somewhere warm.
9)After 30 minutes, slowly mix in the beaten egg. You will find it is much easier if you can use your hand to do this wash your hands first.
10)In a pan gently melt the butter over a low heat.
11)Using a wooden spoon or whisk, mix the melted butter into the bowl and mix well.
12)Ladle the batter mix into the prepared moulds. Fill to about two-thirds full. Place onto a baking tray, cover gently with cling film and allow it to rise until the batter reaches the top of the moulds
Pre-heat the oven to 180°C (Gas Mark 4).
13)When the batter has proven to the top of the moulds, remove the cling film and place in the pre-heated oven and bake for about 20–30 minutes until they are firm to touch. Remove from the oven and allow to cool.
14)Using a sharp knife, trim the excess mixture to the level of the moulds. This will give you a flat bottom for your babas to stand upright.
15)Remove from the moulds and place into a shallow dish. Spoon over the rum syrup and allow it to stand in the syrup and spoon over more syrup from time to time.
16)Allow the babas to soak up as much syrup as they can take without falling apart. They should now be lovely and soft and moist to the touch.
17)Remove the babas onto your plates. Carefully make a cut diagonally from the top.
18)Spoon a little whipped cream into a piping bag fitted with a small star tube and carefully pipe a little cream into the cut that you have made in the babas.
19)Spoon a little of the rum syrup around the plate and serve.