Rum Babas with Seville Orange and Ginger Ice Cream

For a dinner party or an indulgent treat, try Ed Baines's Rum Babas, soaked in a delicious fruit and nut syrup.
By Ed Baines
Rum Babas with Seville Orange and Ginger Ice Cream
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 35 minutes plus cooling
  • Effort: medium



  • 250 g plain flour, plus extra for dusting
  • 1 tsp salt
  • 15g fresh yeast
  • zest of 1 oranges
  • 2 tbsp honey
  • 6 eggs
  • 1 tsp vanilla extract
  • 100 g unsalted butter, softened
  • 150 g sugar
  • 250 ml water
  • 6 tbsp white rum
  • 200 g mixed nuts
  • 200 g dried fruit

For serving:

  • glazed seville oranges, segmented
  • ginger ice cream


1. Sift the flour and salt into a mixing bowl, add the yeast and orange zest and stir.

2. Place the honey in a small saucepan and set over a low heat for 1 to 2 minutes, stirring occasionally, until just warm.

3. In a separate bowl, beat three of the eggs together. Beat in the vanilla extract, then the warm honey. Pour the egg mixture into the flour mixture and beat thoroughly by hand for 5 minutes, then beat with an electric whisk for 3 minutes.

4. In a separate bowl, beat the remaining eggs together, then knead into the baba dough a little at a time.

5. Cover the bowl with cling film and leave to stand in a warm place for 45 minutes, or until the dough has doubled in size.

6. Grease six baba moulds or small ring moulds with the butter.

7. Place the dough on a lightly floured work surface, knock back, then divide into six portions. Place a portion in each baba mould, cover with cling film and leave to stand for about 30 minutes, or until the dough has risen three-quarters of the way up the sides of the moulds.

8. Meanwhile, preheat the oven to 190ÂșC/Gas 5.

9. Remove the cling film from the babas and place the moulds on a baking sheet. Bake in the preheated oven for about 20 minutes, until golden brown. Leave to cool in the moulds for 5 minutes, then turn out the babas and transfer to a wire rack to cool completely.

10. Using a fine skewer, pierce the babas several times around the sides and top, then return them to the moulds.

11. Place the sugar and water in a medium saucepan, bring to the boil, then reduce the heat to medium and cook, stirring, until the sugar has completely dissolved. Remove the saucepan from the heat. Stir the rum, nuts and dried fruit into the sugar syrup, then pour over the babas, reserving a little syrup to serve.

12. Leave the babas to stand until all the syrup is absorbed, then turn out and chill in the refrigerator for 1 hour.

13. Fill each baba with glazed oranges, add a dollop of ginger ice cream on top and drizzle over a little of the reserved syrup. Serve.

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