Rum baba with blackberries
Serves: 6
Prep: 25 min, plus 30 mins proving time
Cook: 30 min
Ingredients
1 tbsp caster sugar
2 x 7g sachets dried yeast
75ml warm milk
125g plain flour
2 large
Eggs
75g unsalted Butter, softened
For the syrup
500ml water
300g demerara sugar
100ml dark rum
For the blackberries
600g Blackberries
100g Sugar
Method
1. Preheat the oven to 200C/gas 6. Mix the caster sugar, yeast and warm milk together
in a large bowl. Leave in a warm place for 10-
2.
Once the yeast is bubbling, sift the flour into the bowl and add the eggs. Mix well
with a wooden spoon.
3. Stir in the softened butter and continue mixing until the
batter is very smooth and comes away from the side of the bowl.
4. Butter 6 individual
baba moulds and divide the mixture between them, filling each one approximately half
way to the top.
5. Leave to prove in a warm place for 30 minutes, or until the mixture
has doubled in size. Bake for 20-
6. For the syrup: put the sugar and water into a saucepan and bring to the
boil. Boil for 2 minutes. Remove from the heat and add the rum.
7. Prick the babas
all over, then soak each one well in the syrup. Remove from the syrup and transfer
to a large plate, refrigerate for a couple of hours until totally cold.
8. For the
blackberries: blend one third of the fruit with the caster sugar and a little of
the remaining rum syrup. Strain through a fine sieve into a bowl and mix in the remaining
blackberries.
9. Whip the cream and icing sugar together until thick and refrigerate
until ready to use.
10. To serve: place a rum baba on each of six serving dishes,
decorate with the blackberries and whipped cream -