Name: Baba au Rhum (Rum Baba)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: For 6
Cuisine: French
Ingredients: Orange juice 200 ml; Raisins 50 g; Eggs 3; Milk 150 ml; Baker’s yeast 10 g; Rum 200 ml; Rum 200 ml + the rum used for the raisins; Sugar 200 g; Butter 50 g + extra for the moulds; Flour 125 g + extra for the moulds; Honey 1 tablespoon

Preparation info

For
6

Difficulty
Medium
Ready in
50 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Flour 125 g + extra for the moulds
Butter 50 g + extra for the moulds

Method

Heat the rum and soak the raisins in it to plump them up. Blend the yeast with the milk. Whisk the eggs with the honey, then mix with the sifted flour, melted butter and the yeast mixture, and add the soaked and drained raisins. Reserve the rum.
Butter and flour the baba moulds and fill them two-thirds full. Allow them to rise for 1 hour at room temperature and