Classic rum baba


The retro rum baba has had a bit of a resurgence of late. Here it is in all its glory: yeasty buns drenched with a rum glaze, served with vanilla cream and a shot of rum.

Equipment and preparation: You will need a non-stick 20cm/8in savarin tin


For the rum baba

For the glaze

  • 100ml/3½fl oz dark rum
  • 200g/7oz caster sugar

To serve

  • 150ml/5fl oz thick vanilla cream, to taste
  • dark rum, to taste


  1. Mix the flour, salt and sugar in a large mixing bowl.

  2. Mix the yeast with 150ml/5fl oz warm water in a small bowl to dissolve the yeast.

  3. Beat the eggs and milk together with a whisk. Add to a medium saucepan and bring to a simmer. Remove and cool immediately.

  4. Using a free-standing electric mixer, tip the yeast into the flour mixture and gradually add the eggs and milk, beating all the time, to make a batter. Gradually add the soft butter to make a dough. Place in a bowl and cover for one hour.

  5. Preheat the oven to 180C/160C Fan/Gas 4.

  6. Knock back the dough and kneed for a few minutes. Leave in a non-stick 20cm/8in savarin tin to rise for 20 minutes or so, covered.

  7. Bake for 30 minutes or more - depending on the tin depth - until risen and golden. Leave to cool for 10 minutes before turning out of the tin.

  8. For the glaze, heat the rum, 300ml/10fl oz water and the sugar in a saucepan until reduced to a thick glaze.

  9. To serve, pour over the glaze over the baba. Serve with thick vanilla cream and more neat rum.

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