Rum babas

Rum babas

The Beef Club
4 individual babas
155 mins
Cooking time
165 mins
Marie-Pierre Morel

The baba pastry


Quantity Ingredient
150g plain flour
125ml caster sugar
3g salt
1 sachet dried yeast
65g milk, warmed
2 eggs
50g butter, at room temperature plus a little for the moulds

The syrup

Quantity Ingredient
500ml water
75g caster sugar
1 star anise
1 small cinnamon stick
2 cardamom seeds
1 clove
1 vanilla pod
1 lemongrass stalk
110ml amber rum

The stewed lemons

Quantity Ingredient
2 unwaxed lemons
100g sugar
200g water
Chantilly cream, to serve
lemon balm leaves, to garnish
rum, to drizzle

You will need

Quantity Ingredient
4 individual baba moulds or one big one


  1. For the pastry, mix the dry ingredients in a large bowl or the bowl of a food processor. Add the warm milk and the eggs. Incorporate using the food mixer hook or a flat whisk – or a spoon and elbow grease! Knead until you have a nice smooth dough (if you do not have a food processor, you can knead the dough in the bowl).
  2. Add the butter and knead some more. Divide the dough into the well-buttered baba tins. Cover with cling film (plastic wrap) and leave the dough to rise (preferably in a warm place, 25–30°C, such as near a radiator, and away from draughts) for 1 hour. The dough should double in volume.
  3. Preheat the oven to 170°C. Bake the babas in the oven for 35 minutes; they should be nice and dry.
  4. Make the syrup by mixing the water and sugar in a small saucepan. Bring to the boil, stirring to dissolve the sugar. Remove from the heat, add the spices, vanilla, lemongrass and rum, cover and allow to infuse for 15 minutes.
  5. Take the babas out of the moulds, soak in the strained syrup in a bowl, leaving them for 20 minutes without turning them over.
  6. For the stewed lemons, peel the lemon zest without any pith with a peeler and slice into strips. Blanch them by immersing in boiling water for 1 minute, drain then rinse in cold water.
  7. Mix the water and sugar in a saucepan, bring to the boil, stirring, then add the zests and stew them gently for 1 hour. Drain them and add a squeeze of lemon juice.
  8. Serve the babas topped with Chantilly cream, garnished with the lemon zest and lemon balm cut into fine strips. Pour over a drizzle of rum.
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