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Martin Wishart's rum baba recipe with raspberries would make a spectacular finish to any meal. Using good quality dark rum in this recipe is key to making an excellent batch of these little cakes

Method
1.
In a large mixing bowl, mix together the eggs, yeast, salt and honey. Once combined gradually add in the flour to create a smooth batter
2.
Make sure that the melted butter is at room temperature, then slowly pour it into the batter mix. Beat the mixture until completely smooth and free of any lumps
3.
Divide the batter across the savarin moulds until they are half full. Leave the batter to proof at room temperature (22-24°C) so that it doubles in size and reaches the top of the moulds
4.
Preheat the oven to 180°C/gas mark 4
5.
Bake the cakes in the oven for 10-12 minutes so that they are firm to the touch and golden brown. Once baked, remove from the moulds and leave to cool
6.
For the syrup, place the caster sugar, water, vanilla pod, orange rind, lemon rind and 200ml of rum in a saucepan and bring to the boil. Once boiling, reduce to a simmer
7.
Individually soak each rum baba in the simmering syrup for no more than 15-20 seconds then place them on a wire baking rack to cool
8.
Once the rum babas have been soaked, pour 60ml of rum into a small dish and using a pastry brush, dab each baba evenly with the rum until completely coated
9.
To serve, whip the double cream, slowly adding in the caster sugar to form stiff peaks and spoon into the centre of each rum baba. Arrange 6-8 fresh raspberries on the cream and serve immediately
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Rum baba recipe with a sweet white wine

Ingredients

Rum baba

Rum syrup

  • 250g of caster sugar
  • 1l of water
  • 1 vanilla pod, split in half
  • 1 orange, rind of
  • 1 lemon, rind of
  • 260ml of rum

To serve

Equipment

  1. Pastry brush
  2. 6 savarin moulds

Share this Recipe

Martin Wishart's rum baba recipe is a fantastic way to enjoy these wonderful rum cakes. Use good quality rum to make the rum babas, and garnish with raspberries