Rum baba with raspberries

Rum baba with raspberries

PT45M

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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
  • 125g of flour
  • 1 pinch of salt
  • 3 medium free-range eggs
  • 12g of honey
  • 5g of dried yeast
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
  • 75g of butter
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
  • 250g of caster sugar
  • 1000ml of water
  • 1 vanilla pod
  • 1 orange
  • 1 lemon
  • 200ml of rum
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
  • 60ml of rum
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
  • 200ml of double cream
  • 20g of caster sugar
  • 2 punnet of raspberries

Ingredients

Metric

Imperial

Rum baba

Rum syrup

To serve

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