Name: Baba au rhum (Rum baba)
Yield: For 6-8
Cuisine: French
Ingredients: 150 g plain flour; 150 g sugar; 150 ml brown rum; 2 teaspoons baking powder; 4 tablespoons warm full-fat milk; 100 ml whipping cream, whipped, for serving; Zest of 1 lemon; ½ teaspoon vanilla extract; 50 g unsalted butter, melted; 125 g caster sugar; 3 medium eggs, separated

Preparation info

For
6-8

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

This is a very quick version, unfettered by yeast or yeast-induced resting times.

Ingredients

3 medium eggs, separated
125 g caster sugar
50 g

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Grease and lightly flour a savarin mould.

Beat the egg yolks with the sugar until the mixture becomes pale and creamy. Add the melted butter, vanilla extract, lemon zest, warm milk, flour and baking powder and mix well.