Rum Babas Recipe

(63 ratings)
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20 min


15 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

If liked, serve them in pretty cupcake collars. You may need to trim the top of the babas off to fit neatly inside.


  • 225g (8oz) plain flour
  • 1 1/2 tsp easy blend yeast
  • 2 tbsp caster sugar
  • 4 eggs, beaten
  • 50ml (2 floz) milk
  • 115g/ 4 1/2 oz butter
  • 1 orange
  • for the syrup
  • 150g (5oz) golden caster sugar
  • 6 tbsp rum
  • 150ml (1/4 pint) whipped cream
  • you will need
  • a 12 hole deep muffin tin or dariole moulds, lightly greased, or use silicone moulds


  • Place the flour in a mixing bowl and stir in the yeast and sugar.

  • Place the milk in a small pan and warm gently to hand hot. Remove from the heat. Add the butter and allow it to soften.

  • Using a wooden spoon or electric mixer, beat the eggs into the flour mixture then add the warm milk and softened butter mixture, beating well to give a soft sticky, glossy dough.

  • Divide the dough equally between the moulds, they should be just over half full. Cover with oiled cling film and leave in a warm place until doubled in size and risen to the top of the moulds.

  • Pre-heat the oven to 190C, 170C fan, gas 5. Bake for 15 mins until golden brown and risen.

  • To make the syrup, using a zester peel off a few strips of orange rind and reserve for decoration. Grate the remaining zest and juice the orange. Place the orange juice and grated zest in a small pan with the sugar and 100ml water. Bring to the boil for 5 mins to make a syrup. Pour over the rum babas and allow to cool.

  • Serve with whipped cream and the reserved strips of orange peel.

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