Dark and stormy rum babas with pineapple
- January 2017
- Serves 6
- Hands-on time 1 hour, oven time 10-12 min, plus rising and overnight chilling
Time flies when you’re having rum – especially when it’s in dessert form and inspired by a classic cocktail. These soul-soothing babas were designed for those icy evenings.
- 16.5g (9.2g saturated)
- 63.7g (45.7g sugars)
- 125g strong white bread flour
- 7g sachet fast-action dried yeast
- 3 medium free-range eggs
- 15g ginger syrup from a jar of stem ginger in syrup (see below)
- Finely grated zest 1 lime
- 80g unsalted butter, melted and at room temperature, plus extra
- Whipped cream to serve
For the syrup
- 300g caster sugar
- 100g fresh ginger, coarsely grated and any juice reserved
- Zest 1 lime, plus juice 8
- 600ml dark rum, plus a splash
For the pineapple
- 80g caster sugar
- 1 pineapple, peeled and cored, then cut lengthways into wedges
- 3 balls stem ginger in syrup, finely sliced into matchsticks, plus a splash of syrup from the jar
- Knob of butter
You’ll also need…
- 6 x 100ml dariole moulds or pudding basins, brushed with melted butter, then chilled
- To make the babas, put the flour and yeast in a mixing bowl with a large pinch of salt. In another bowl, beat the eggs lightly with the ginger syrup and lime zest, then pour into the flour, whisking with a balloon whisk as you go, until smooth. If you have a stand mixer, beat for 3-4 minutes using the paddle attachment, then pour in the melted butter and beat to a smooth batter. (If you don’t have a stand mixer, work the batter with the whisk for the same time, adding the butter in the same way.)
- Divide the mixture evenly among the moulds, put them in a baking tray and cover loosely with cling film. Leave somewhere warm to rise for 35-45 minutes until doubled in size.
- Put all the syrup ingredients except the lime zest and extra rum in a pan, bring to the boil, then simmer for 20 minutes to give a light syrup. Remove from the heat, strain into a large shallow bowl (discard the ginger) and cool.
- Heat the oven to 220°C/200°C fan/gas 7. Transfer the risen babas carefully to the oven and bake for 5 minutes, then turn down the oven to 180°C/160°C fan/gas 4 and cook for 10 minutes or until risen and golden. Cool in the moulds for 5 minutes, then run a knife carefully around the edge of each and remove to a wire rack to cool completely.
- Soak the babas in the cooled syrup for 10 minutes, moving them around every 2 minutes so they soak evenly. They should be well soaked but not falling apart. Put on the wire rack (over a tray to catch the drips) to drain for 10 minutes. Pour the syrup from the bowl and tray back into the pan, then wrap each baba in cling film and chill overnight.
- The next day, put the syrup back on the hob and reduce for 10-15 minutes more until thick, but not turning to caramel. Set aside to cool.
- About an hour before you want to serve, take the babas out of the fridge. For the pineapple, spread the sugar out in a large non-stick frying pan over a medium-high heat. When the sugar starts to melt, put the pineapple wedges on top and heat without moving the pineapple until the sugar bubbles and caramelises. It may crystallise, but will re-melt.
- Once bubbling, add the stem ginger, then cook, shaking the pan now and then, for 3-4 minutes until the pineapple is lightly charred. Flip and repeat. When both sides are charred, add the ginger syrup and butter, shake to combine, then carefully divide among 6 bowls (the pineapple will be very hot). Warm the reserved syrup, then grate in the lime zest and add a splash of rum. Put a baba in each bowl, spoon over a little syrup and serve with whipped cream.
We used Kitchen Craft 100ml dariole moulds (from amazon.co.uk), but regular ramekins/pudding moulds will do for the babas.
It’s best to make the babas a day ahead, as they benefit from a night in the fridge wrapped in cling film.
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