Baba Au Rhum

Baba au Rhum is a classic dessert of light, yeasted sponge cakes soaked in a sweet rum syrup. Originating in France and celebrated across Europe, these boozy cakes are traditionally served with pastry cream and fresh berries, highlighting the combination of simple dough and rich, aromatic syrup.

Makes

8 small babas

Preparation Time

3 hours

INGREDIENTS

250 g flour
2¼ tsp yeast
2 tbsp sugar
3 eggs
60 ml milk
115 g butter
480 ml water
200 g sugar
1/2 – 3/4 cup dark rum
Fresh Berries

METHOD

Prepare the dough by combining the flour, yeast, and sugar in a bowl. Add the eggs and milk, and mix until a soft dough forms. Gradually add the butter and continue kneading until the dough becomes smooth and elastic. Cover and allow it to rise in a warm place until doubled in size.

Once risen, transfer the dough into greased baba moulds, filling them halfway. Cover and allow to rise again until the dough expands and reaches near the top of the moulds.

Bake in a preheated oven at 190°C for about 20-25 minutes, or until golden brown. Remove from the moulds and allow them to cool slightly.

Prepare the syrup by heating the water and sugar together until the sugar dissolves completely. Remove from heat and add the dark rum. Allow the syrup to cool slightly.

Soak the warm babas in the rum syrup for 20–30 minutes, turning gently to ensure they absorb the syrup evenly. Remove and allow excess syrup to drain.

Fill or serve the babas with pastry cream and garnish with fresh berries before serving.