Rum Baba

Looking for a delicious, rum based dessert for a special occasion? Why not try this Rum Baba Recipe!

Ingredients

1 x 500g pack of light brioche dough

1/2 teaspoon active dry yeast

3 tablespoons dark rum (why not try our double dark rum?)

1/4 cup raisins

1/4 cup currants

zest of 1 lemon

 

For the syrup:

1 cup sugar

1 cup water

1/4 cup dark rum

To serve:

Freshly whipped cream or vanilla ice cream

Instructions

  1. Preheat the oven to 200C/400F. Grease and flour a baba mould or small Bundt cake pan.
  2. In a small bowl, combine the brioche dough, yeast, rum, raisins, currants and lemon zest. Mix well and set aside to rise for 30 minutes.
  3. Meanwhile, make the syrup. In a small saucepan, combine the sugar, water and rum – carefully! Bring to a boil and cook until the sugar has dissolved. Set aside.
  4. When the dough has risen, transfer it to the prepared mould or pan. Bake for 30-35 minutes, or until golden brown and cooked through.
  5. Remove from the oven and let cool for a few minutes. Then turn out onto a plate and spoon over the syrup. Serve with freshly whipped cream or vanilla ice cream. Enjoy!