Cranberry and orange rum babas
- Preparation and cooking time
- Total time
- + at least 30 minutes steeping
- Easy
- Makes 6
Skip to ingredients
babas
- 1 tsp fresh yeast or dried yeast
- 90ml milkwarmed until tepid
- 225g strong white flour
- ½ tsp salt
- 2 tbsp golden caster sugar
- 4 eggsbeaten
- 100g buttervery soft
- 75g dried cranberries
rum syrup
- 250g golden caster sugar
- 1 small orangefinely grated zest and juice
- 4 tbsp dark rumor more if you like
- 75g dried cranberries
- whipped cream or crème fraîche or ice creamto serve
Nutrition:
- fat19.3g
- carbs96.7g
- fibre2g
- protein10.5g
- salt0.8g
Method
step 1
Lightly butter 6 × 150ml pudding moulds. Put the yeast, milk and 50g of the flour in a bowl and blend until smooth.
Stand in a warm place for 15 mins until it starts to bubble. Add the remaining flour, salt, sugar, eggs and butter to make a soft dough and beat well for 3 minutes.
Add the cranberries, then half-fill the moulds with the dough and allow to rise in a warm place for about 30 minutes.step 2
Heat the oven to 190c/fan170c/gas 5. Put the babas on a baking sheet then bake for 20-25 minutes or until puffed and golden.
step 3
Meanwhile, make the rum syrup. Put the sugar in a saucepan with 300ml water and heat gently until dissolved.
Bring to the boil and simmer for a few minutes until thickened a little. Remove from the heat and add the orange zest and juice, rum and cranberries.step 4
Turn the babas out into a large, deep dish and pour the syrup over. Leave to soak at room temperature, turning occasionally, for at least 30 minutes or up to 2 hours.
Serve with whipped cream, with a little extra rum whipped in if you like, crème fraîche or ice cream.
