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Rum and Honey Babas
A retro classic yeast cake soaked in a rich rum and honey syrup, served chilled with double cream.
Vegetarian
Dessert
Alcoholic
Retro
Estimated Nutrition
Calories
403
kcal / serving
4836 kcal total
Carbs
60
g
per serving
720.5 g total
Fat
13.2
g
per serving
158.4 g total
Protein
4.9
g
per serving
58.2 g total
Cook Time
20
minutes
Serves
12
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
7
g
Dried Yeast
easy-blend sachet
400
g
Caster Sugar
for syrup
Dairy
115
g
Unsalted Butter
room temperature, plus extra for greasing
4
piece
Eggs
large, free-range, beaten
4
tbsp
Milk
100
ml
Double Cream
for serving
Fruits
75
g
Currants
or mixed dried fruit
GrainsCereals
225
g
Plain Flour
Liquids
4
tbsp
Dark Rum
used for soaking fruit
2
tbsp
Water
cold
400
ml
Water
cold, for syrup
5
tbsp
Dark Rum
for syrup
NutsSeeds
0.5
tsp
Sea Salt
fine
Other
1
tbsp
Honey
clear
3
tbsp
Honey
clear, for syrup
Method
1
Grease a deep 12-hole muffin tin or metal baba moulds.
2
Boil currants with rum and water in a pan, then cool.
3
Sift flour, yeast, and salt into a large bowl.
4
Whisk eggs, milk, and honey, then beat into flour with 115g butter until glossy.
5
Drain currants, reserving the rum, and stir fruit into the batter.
6
Spoon mixture into tin and let rise for one hour in a warm place.
7
Bake at 190°C for 12-15 minutes until golden brown.
8
Dissolve sugar in water over heat, then add reserved and additional rum and honey.
9
Cool babas for five minutes before turning them into a shallow dish.
10
Pour half of the syrup over the babas and rest for five minutes.
11
Turn babas over, pour remaining syrup, and rest for ten minutes.
12
Chill in the fridge for at least two hours before serving with cream.