Prune and Armagnac babas recipe

By Katie Bishop

Makes 12
Takes 40 minutes to make, 25 minutes to bake, plus 2 hours’ proving
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A grand finale to a celebratory meal or just a special treat for afternoon tea, these babas are a twist on the classic, using Armagnac-soaked prunes to give texture and taste to the rich dough, and a sticky, booze-infused syrup to pour over just before serving.

Ingredients

500g soft, ready-to-eat pitted prunes
175ml Armagnac
75g unsalted butter, cubed and softened, plus extra, for greasing
225g strong white bread flour, plus
extra for dusting
1 tsp fast-action dried yeast
4 tbsp milk, warmed
1 tbsp golden caster sugar
1/4 tsp salt
2 eggs, beaten
For the syrup
250g golden caster sugar
Coarsely grated zest of 1 orange
75ml Armagnac

Method

1. Put the prunes in a small pan with the Armagnac and warm over a medium heat, until just simmering. Set aside.
2. Grease 12 baba or dariole moulds, then dust with flour. Put the yeast in a bowl with the milk and 1 teaspoon sugar. Set aside for about 10 minutes or until frothy. Meanwhile, sift the flour and salt into a large bowl. Make a well in the centre and add the eggs, remaining sugar and the yeast mixture. Mix together to make a soft dough.
3. Turn out onto a lightly floured surface and knead for about 10 minutes, gradually mixing in the butter until smooth and elastic.
4. Using a slotted spoon, add half the prunes to the dough and knead in. Divide the dough into 12 even pieces and roll into balls. Place 1 in each of the moulds and put in a large roasting tin. Cover the tin with lightly greased cling film and leave in a warm place for 2 hours, or until well risen.
5. Preheat the oven to 200°C/fan180°C/gas 6. Remove the cling film and bake for 10 minutes, then reduce the temperature to 180°C/fan160°C/gas 4 and cook for a further 15 minutes, until golden.
6. Meanwhile, put the sugar, zest and 150ml cold water in a pan and bring to the boil over a medium heat. Simmer for 8-10 minutes, until thickened. Stir in the Armagnac and remaining prune mixture.
7. Remove the babas from the oven and drizzle over half of the syrup. Cool for about 5-10 minutes, before turning out on a wire rack to cool. Douse the babas with the remaining syrup and serve with the Armagnac prunes. Decorate with redcurrants, if you like.