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)
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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