Rum Baba with Blackberries

Alex Mackay creates a dessert to die for with classic rum babas, sweet inky blackberries and chilled whipped cream
By Alex Mackay
Rum Baba with Blackberries
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes plus 30 mins proving time
  • Effort: easy

Ingredients

  • 1 tbsp caster sugar
  • 2 x 7 g sachets dried yeast
  • 75 ml warm milk
  • 125 g plain flour
  • 2 large eggs
  • 75 g unsalted butter, softened

For the syrup

  • 500 ml water
  • 300 g demerara sugar
  • 100 ml dark rum

For the blackberries

  • 600 g blackberries
  • 100 g sugar

To serve

  • 250 g whipping cream
  • 50 g icing sugar
  • vanilla ice cream, optional

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 10-15 minutes to activate the yeast.

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 20-25 minutes, until golden. Transfer to a cooling rack and leave until they are cool enough to handle, then remove the babas from their moulds.

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 - and a ball or two of ice cream, if desired.

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