Rum Baba with Poached Quince

Chris Galvin's syrup-laden pudding with a hint of rum makes a great festive dessert
By Chris Galvin
Rum Baba with Poached Quince
  • Rating:
  • Serves: 8
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the yeast cake

  • 500 g plain flour
  • 3 tbsp caster sugar
  • 80 g raisins
  • 15 g yeast
  • 8 eggs
  • 250 g clarified butter
  • 1 litres sugar sugar syrup, (made with vanilla, juice of 1 lemon and 1 orange)
  • 10 shots rum
  • 50 ml apricot jam, warmed to make a glaze

To serve

  • 1 quince, peeled, cut intos 1/8, poached in the stock syrup
  • chantilly cream, (sweetened whipped cream)


1. For the yeast cake: mix the flour, sugar, raisins, yeast and eggs together to form a batter, cover and prove for 20 minutes in a warm place. Stir in the butter slowly until incorporated.

2. Preheat the oven to 200C/ gas 6. Butter 8 moulds and dust with flour.

3. Pour the batter into the moulds until it reaches two thirds of the way up. Prove for a further 20 minutes then bake in the oven until golden, about 20 minutes. Leave to cool.

4. Heat the stock syrup and add 2 shots of the rum. Dip the babas in, turning over until steeped in the liquid.

5. Carefully brush each baba with the warm apricot glaze. Cut them open and pour a shot of rum over each. Serve with the quince and chantilly cream.

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