Cranberry and orange rum babas
Makes 6
Easy
Total time:
+ at least 30 minutes steeping
These Christmassy babas will make your house smell like heaven as they bake. Make extra syrup if you like and warm through before serving with the soaked babas.
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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: per serving
- 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.
