Great British Chef Martin Wishart demonstrates how to make his rum baba recipe

Martin Wishart demonstrates how to make a classic rum baba recipe that is easy to replicate at home. These individual cakes make an absolutely brilliant dessert for any occasion


Step 1.   Take the cold diced butter and place into the pan, heating slowly

Step 2.   In a mixing bowl, add the eggs and honey and whisk together. Add the yeast and salt, whisking well

Step 3.   Gradually whisk in the sifted flour, then slowly add the melted butter until a batter is formed

Step 4.   Transfer the batter into a piping bag and pipe into individual savarin moulds

Step 5.   Place the moulds onto a tray and leave at room temperature, allow the batter to rise until doubled in size

Step 6.   In a pan, bring the caster sugar, water, vanilla pod, dark rum and orange and lemon peels to a simmer

Step 7.   Once the rum babas have doubled in size, bake them in a preheated oven at 180ºC/gas mark 4 for 10 minutes

Step 8.   Once the babas have baked, allow them to cool and carefully remove the babas from the moulds

Step 9.   Drop the babas into the strained syrup and allow them to absorb the liquid, submerging the babas as needed. Place the soaked babas onto a wire rack with a tray placed below to catch syrup

Step 10. Brush the babas with more dark rum using a pastry brush

Step 11. Whip the double cream in a mixing bowl, adding the caster sugar until soft peaks form

Step 12. Fill the middle of the rum babas with the whipped cream and place raspberries on top of the cream and cakes. Dust with icing sugar and serve

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