Welcome to our delightful exploration into a classic British dessert, Rum Baba, inspired by the impeccable treats from the Great British Baking Show. This recipe will guide you through creating a rich, moist sponge soaked in a luscious rum syrup, perfect for impressing your guests or treating yourself.
Ingredients
- 250g strong white bread flour
- 7g easy-blend yeast
- 25g caster sugar
- 3 eggs, beaten
- 75ml milk, lukewarm
- 75g butter, melted
- Grated zest of 1 orange
Preparation Steps
Step 1: Preparing the Dough
- In a large bowl, sift the flour. Add the yeast, sugar, beaten eggs, and milk. Mix thoroughly until you have a sticky dough.
- Add the melted butter and orange zest. Knead the dough for about 10 minutes until smooth and elastic.
Step 2: First Prove
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 3: Shaping and Baking
- Grease individual dariole moulds or small tins. Knock back the risen dough gently.
- Divide the dough into equal portions and place one in each mold. Allow to prove again for about 20-30 minutes until nearly doubled in size.
- Preheat your oven to 180°C (350°F, gas mark 4). Bake the babas for about 15-20 minutes until golden brown.
Step 4: Making the Rum Syrup
- 500ml water
- 250g caster sugar
- 125ml dark rum
- Zest and juice of 1 orange
- Bring the water, sugar, rum, orange zest, and juice to a boil in a saucepan. Once boiled, reduce to a simmer for a couple of minutes. Let it cool slightly.
Step 5: Soaking the Babas
- Remove the babas from their moulds and place them in a shallow dish. Pour the warm syrup over them. Let them soak up the syrup for several hours or overnight for best results.
📝 Note: Ensure the babas are completely cooled before soaking; otherwise, they might not absorb the syrup well.
Serving Suggestions
Once soaked, the rum babas can be served:
- With a dollop of whipped cream.
- Topped with fresh berries or a citrus glaze.
- Accompanied by a scoop of vanilla ice cream or a raspberry coulis.
Additional Tips
| Tips | Why? |
|---|---|
| Use a Thermometer | To ensure the milk is at the correct temperature to activate the yeast without killing it. |
| Let Dough Rest | Resting after kneading helps the gluten to relax, making shaping easier. |
| Soak Thoroughly | The more the baba soaks, the better it will be. The flavor deepens with time. |
By following these steps, you'll craft a dessert that not only carries a rich, aromatic flavor but also pays homage to the Great British Baking Show's tradition of elegant baking.
In this journey through the Rum Baba recipe, we've covered the essentials of creating this delectable dessert. From kneading the dough to the final syrup soak, every step has its importance in building that moist, flavorsome experience. Remember, the secret to a perfect rum baba lies in the balance of textures and flavors, with the syrup providing the necessary moisture and flavor infusion to elevate the simple sponge. Whether you're baking for a special occasion or just indulging in a weekend treat, this Rum Baba recipe offers a taste of classic British baking with a delightful twist of rum. Enjoy the process, and more importantly, savor each delicious bite.
Can I make rum baba without alcohol?
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Yes, you can make a non-alcoholic version by replacing the rum with a mixture of orange juice and vanilla extract for a similar richness in flavor without the alcohol content.
How long can rum babas be stored?
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Rum babas can be stored in the fridge for up to a week if kept in the syrup. Ensure they are completely cooled before refrigerating to maintain quality.
What’s the best way to serve rum baba?
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Serve rum baba at room temperature. Enhance its presentation and taste by pairing it with whipped cream, fruit, or a light custard.
Can you freeze rum baba?
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Yes, but freeze them without the syrup. Soak them in syrup after thawing to maintain texture and flavor.
