Rum Baba

Name: Rum Baba
Yield: Serves 6
Cuisine: British
Ingredients: finely grated zest of 2 oranges; 3–5 tbsp Grand Marnier (or rum); 3–5 tbsp Grand Marnier (or rum); 1 vanilla pod, split lengthways; 300 ml water; 200 g caster sugar; caramelized or fresh orange segments and Jersey cream, to serve; caramelized or fresh orange segments and Jersey cream, to serve; 150 g unsalted butter, softened; 2 tsp milk, warmed; 6 medium eggs, beaten; 10 g salt; caster sugar; 20 g fresh yeast; 150 ml water, warm; 500 g self-raising flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I have very fond memories of eating rum babas, or ‘savarins’ as chefs like to call them, in scary 1970s restaurants. This is my attempt to recreate that boozy, tooth-slaying treat.

Ingredients

500 g self-raising flour
10 g salt
caster sugar

Europe
United Kingdom
Dessert
March
April
Spring
Vegetarian
Cake

Method

For the rum baba, sift the flour, salt and 40g caster sugar into a bowl. Crumble the yeast into the warm water with a little more sugar. Stir the warm water and yeast into the flour, and mix. Slowly stir in the eggs, warm milk and softened butter until you have a smooth batter. When all has been brought together, cover the bowl with clingfilm and allow to prove for at least an hour.

Kno