Rum babas with Chantilly cream
This impressive-looking pud takes a bit of effort but can be made ahead, so is an ideal way to finish a Gallic-inspired dinner party
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 1 hr 10 mins
Cook 20 mins
- Mix the flour, sugar and a pinch of salt in a medium bowl. Combine the milk and the yeast in a small bowl to make into a smooth paste. Add the egg and yeast paste to the dry ingredients, mix to a smooth dough, then add the butter slowly until the mix is smooth and shiny. Lastly add the sultanas. Leave to stand at room temperature for 10 minutes.
- Heat the oven to 200C/fan 180C/gas 6. Turn the dough onto a flour-dusted worktop and divide into 40g pieces. Butter and flour 8 small metal dariole moulds (or small metal pudding moulds) then put 1 piece in each mould, leave to prove again until double the size, about 30 minutes in a warm place. Bake for 15 minutes, turn out then leave to cool.
- For the syrup, mix the sugar and 250ml water and bring it to the boil in a large pan. Reduce it by about half, then add the rum. Let the syrup cool slightly. Put the sultanas in a bowl with a few tbsp of syrup and leave to soak for 10 minutes. Add each baba to the remainder of the syrup and leave until soaked and heavy. Remove the babas and put on a rack so any excess syrup falls off.
- To make the Chantilly cream, whisk the cream, sugar and essence. Serve each baba with soaked sultanas, any remaining syrup and Chantilly cream on the side.
Making double
It's difficult to make this dough in a small quantity so this recipe makes enough for 8 babas. Serve 4 for your dinner party and store the rest in the freezer; freeze after baking but before soaking in the syrup.
PER SERVING
375 kcalories, protein 3.3g, carbohydrate 58g, fat 15.1 g, saturated fat 8.5g, fibre 0.7g, salt 0.36 g
Recipe from olive magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1286643/
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Ingredients
- 120g plain flour , plus extra for the dariole moulds
- 10g golden caster sugar
- salt
- 30ml milk
- 10g fresh yeast
- 1 egg
- 30g butter , melted and cooled , plus extra for the moulds
- 30g sultanas
FOR THE SYRUP
- 250g golden caster sugar
- 2-3 tbsp dark rum
- 60g sultanas
FOR THE CHANTILLY CREAM
- 125ml double cream
- 20g golden caster sugar
- 1 tsp vanilla essence
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 1 hr 10 mins
Cook 20 mins
Ingredients
- 120g plain flour , plus extra for the dariole moulds
- 10g golden caster sugar
- salt
- 30ml milk
- 10g fresh yeast
- 1 egg
- 30g butter , melted and cooled , plus extra for the moulds
- 30g sultanas
FOR THE SYRUP
- 250g golden caster sugar
- 2-3 tbsp dark rum
- 60g sultanas
FOR THE CHANTILLY CREAM
- 125ml double cream
- 20g golden caster sugar
- 1 tsp vanilla essence
PER SERVING
375 kcalories, protein 3.3g, carbohydrate 58g, fat 15.1 g, saturated fat 8.5g, fibre 0.7g, salt 0.36 g
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