The retro rum baba has had a bit of a resurgence of late. Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes. Equipment and preparation: You will need a non-stick 20cm/8in savarin tin. Bake in the preheated oven for about 20-25 minutes. While the babas are cooling, make the rum soaking syrup. Add the sugar and stir everything together with a spoon until evenly mixed. Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). This recipe features the delicate flavor of citrus with just a hint of orange and lemon zest. Knock back the dough and kneed for a few minutes. Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. Lightly beat the eggs into the yeast and water. You will need four 11cm/4½in baba tins (savarin moulds). Pappa al pomodoro with squid, octopus and prawns, Chestnut and date kofta with spicy chipotle dip, Poached prawns on brioche with matcha and wakame butter. Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Here it is in all its glory: yeasty buns drenched with a rum glaze, served with vanilla cream and a shot of rum. They will be very fragile. While the dough is rising, soak the raisins or currants in 3 tablespoons of rum. Try and get them all as equal as possible. Likewise, a small amount of warm vanilla has been added to the soaking syrup to cut down on the rum’s boldness. Babas au rhum (also know as rum baba) are lovely yeast-risen cakes studded with dried fruit and soaked in hot rum syrup. This should take approximately six minutes. To serve, pipe the Chantilly cream, using a star nozzle, into the middle of the babas. Be careful not to over-prove at this stage, or you will get a muffin top around the edges. For the glaze, heat the rum, 300ml/10fl oz water and the sugar in a saucepan until reduced to a thick glaze. Impress your guests with this rum-soaked, retro classic. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil. Place the dough into a piping bag with a large plain nozzle. Read about our approach to external linking. Garnish the babas au rhum with vanilla Chantilly cream and serve immediately. Leave to cool for 10 minutes before turning out of the tin. To make this recipe, you'll need 12 baba molds. Mix the flour, salt and sugar in a large mixing bowl. Turn the dough out of the bowl, and knock it back by kneading it a few times. The cream must be firm enough to pipe and hold its shape on top of the babas. Grease the baba molds and divide the dough among them. Leave in a non-stick 20cm/8in savarin tin to rise for 20 minutes or so, covered. Add three-quarters of the combined eggs and milk to the flour and stir to combine. They will swell and absorb most of the syrup. The result is a rum baba that's full of complex layers of flavor, while still holding to the traditional French recipe. Place the flour in a large bowl. A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.It is most typically made in individual servings (about a 5 cm tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes. Garnish with the mixed fruit. Prepare the fruit as necessary. The retro rum baba has had a bit of a resurgence of late. This recipe features the delicate flavor of citrus with just a hint of orange and lemon zest. Alternatively you can use small dariole moulds. When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. Pipe the dough into the four moulds. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Stir the mixture into the yeast and eggs. Remove and cool immediately. Transfer the cream to a piping bag and keep in the fridge until needed. Uncover the babas and bake them for 20 to 25 minutes, until they turn golden brown and begin to pull away from the sides of the molds. For more details, see our, Austrian Pancakes With Raisins (Kaiserschmarrn), Tsoureki: a Traditional Greek Easter Bread, Old-Fashioned Dutch Doughnuts (Oliebollen), Fugazzeta: Stuffed Argentinian-Style Pizza, Babka Cake: What It Is and Baking It at Home. Note: while there are multiple steps to this recipe, this rum cake is broken down into workable categories to help you better plan for preparation and baking.

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