Rum baba with raspberries
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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.
Ingredients
Rum baba
- 125g of flour
- 3 medium free-range eggs
- 12g of honey
- 5g of dried yeast
- 75g of butter , melted
- 1 pinch of salt
Rum syrup
- 250g of caster sugar
- 1000ml of water
- 260ml of rum
- 1 orange , rind of
- 1 lemon , rind of
- 1 vanilla pod, split in half
To serve
- 2 punnets of raspberries , fresh, each weighing 250g
- 200ml of double cream
- 20g of caster sugar
Equipment
- Pastry brush
- 6 savarin moulds
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
- 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
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 punnets of raspberries
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Rum baba with raspberries
