Vanilla rum babas with fresh berries and chantilly cream

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Vanilla Rum Babas
Vanilla Rum Babas
  • Serves: 12

  • Prep time:

    Plus rising time
  • Cooking time:

  • Total time:

    Plus rising time
  • Skill level: Bit of effort

  • Costs: Mid-price

Rum babas are not the quickest cakes to whip up but don't be put off by the timing - each step is still fairly simple and produces yummy results. If you're not a fan of rum don't worry, the classic dessert can easily be adapted like in this recipe where Galliano liquer has been used and we swapped out sultanas for fresh berries instead. You could also opt for Framboise, Calvados or even Cointreau which we think would be lovely with some caramelised oranges, mascarpone and chocolate sauce. Got your taste buds going? Sounds like it's time to get baking!


For the rum babas:
  • 4tbsp lukewarm milk
  • 1tsp quick dried active yeast
  • 275g strong white bread flour
  • 2tbsp golden granulated sugar
  • Good pinch of salt
  • 4 large eggs
  • 100g unsalted butter, room temperature

For the syrup:

  • 250g caster sugar
  • 100ml Galliano liquer
  • 200ml water

For the chantilly cream:

  • 600ml double cream
  • 2tsp vanilla bean paste
  • 3tbsp caster sugar

For the berries:

  • 3tbsp caster sugar
  • 3tbsp lemon juice
  • 1tsp arrowroot mixed with 1tsp water
  • 200g mixed berries such as raspberries, blackberries and red currants

This recipe makes for 12 servings but if you only need half that amount, the rum babas will keep in the fridge for 2-3 days


  1. Prepare a 12 hole muffin tin or two, six hole mini Savarin/Rum Baba moulds by brushing with a little melted butter. Place in a freezer for 10 mins and then grease again. Place on a baking tray and then pop in the fridge until needed.
  2. Combine the yeast and milk in a small bowl, give a good stir and then cover and leave in a warm place for 15 mins. After the 15 mins, the mixture should be foamy on top. Give it another stir and then set aside.
  3. In a large bowl, combine the flour, granulated sugar, and salt and then make a well in the centre. Separately, lightly beat the eggs, combine with the yeast mixture and then gradually pour onto the dry ingredients, bringing everything together with one hand. When all the egg mixture has been poured in, use one hand to firmly grip the bowl and the other hand to knead the ingredients (it will be really sticky) pulling the mixture up and slapping it back down again for about five minutes, until it's stretchy and smooth. Use a spatula to scrap the mixture off your fingers and around the sides of the bowl and then cover with cling film and leave in a warm place for 45 mins to 1hr or until doubled in size.
  4. Remove the moulds from the fridge, still on the baking tray. Get your dough and then punch it down. Start to add in the butter bit by bit, using your fingers to press and mix it in, and making sure it's incorporated after every addition. The dough should end up stretchy, smooth and glossy. Using a spoon (or a piping bag if you want it to be super neat) fill each hole up on the moulds until they're half full. Cover loosely with cling film and then set aside in a warm place for roughly 30 mins or until the mixture reaches the top of the holes, making sure the dough doesn't stick to the cling film.
  5. In the last 10 mins of the rising time, preheat the oven to 200C/400F/Fan 180C/Gas Mark 6. Take the cling film off the moulds and cook in the oven, on the middle shelf, for 20-25 or until golden brown on top and slightly shrunk away from the sides. Whilst they cook, make your syrup. Combine 250g caster sugar, the Galliano and the water in a medium saucepan on a medium heat. Stir until the sugar has dissolved and then bring to a rolling boil.
  6. Once the rum babas are done, take them out from the oven, cool a little and then gently take out of the moulds and place into a deep dish (you may need to use two if one isn't big enough). Take the syrup off the heat and then pour half of it over the babas, allowing them to soak up the syrup. Turn over and pour over the rest of the syrup. Cover and then leave in a cool place until ready to be served.
  7. For the berries, heat 3Tbsp caster sugar and lemon juice in a medium pan on a simmer until the sugar dissolves. Add the berries and heat for 1-2 minutes then add the arrowroot paste, cooking for another 30 secs. Set aside to cool and then leave to chill in the fridge until needed.
  8. To make the Chantilly cream, combine the vanilla bean paste, 3Tbsp of caster sugar and cream and whip together until it has soft peaks. Once ready to serve, spoon cream on top of the babas and then add the berries.

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