Rum babas with poached pineapple & vanilla ice cream

Rum babas with poached pineapple & vanilla ice cream

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus proving and cooling
  • More effort
  • Serves 6

A restaurant-style pudding you can make ahead for a relaxed end to your dinner party

Nutrition: per serving
HighlightNutrientUnit
kcal1131
fat53g
saturates30g
carbs141g
sugars118g
fibre3g
protein8g
low insalt0.77g
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Ingredients

For the babas

For the poached pineapple

For the vanilla ice cream

Method

  • STEP 1

    For the babas, gently heat the milk, then allow to cool slightly so it’s tepid. Add 1 tsp sugar to the yeast, then pour in the milk and allow to stand for a few mins until the mixture is foamy. Combine the flour, remaining sugar and ½ tsp salt in a bowl, then pour in the yeast mixture, eggs and the melted butter and mix until smooth and shiny. Cover with a tea towel and leave to prove in a warm place for 1 hr.

  • STEP 2

    Butter and flour 6 dariole moulds or small metal pudding moulds. Knock back the dough; then, using your fingers, form 6 little balls and place 1 ball into each mould. Leave to prove again until the dough starts to rise over the top of the moulds, about 30-40 mins. Meanwhile, heat oven to 180C/160C fan/ gas 4. Space the moulds out on a baking tray, then cook for 15 mins. Leave to cool for a few mins, then carefully loosen the babas away from the sides with a small sharp knife. Turn out onto a wire rack and leave to cool.

  • STEP 3

    For the poached pineapple, put the star anise, bay leaves, coriander seeds and sugar into a large pan with 1 litre of water, and bring to the boil. Reduce the heat, add the pineapple and cook for 20 mins. Leave to cool for 5 mins, then take out the pineapple, drain and set aside. Add the rum to the syrup and allow to cool. Can be made the day ahead up to this point.

  • STEP 4

    To make the vanilla cream, whip the cream with the icing sugar and vanilla seeds to soft peaks. Set aside, then chill until ready to use.

  • STEP 5

    Halve the babas and drench in the rum syrup until soaked through. Serve with the pineapple chopped into chunks, plus a dollop of cream extra syrup for everyone to drizzle over. If you like, you can heat the 50g butter in a frying pan until browned, cook the pineapple rings on both sides until golden, then grind over black pepper before serving as above.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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