Plum Baba

Name: Plum Baba
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Serves 10
Ingredients: 3 medium free-range eggs; 1 tbsp icing sugar; 1 tsp fast-action dried yeast; 250g plain flour, plus extra for dusting; ½ tsp salt; 100g soft butter, plus extra for greasing; 300ml double cream, for whipping (optional); For the syrup; 500g caster sugar; 100ml rum; 1 vanilla pod, split; 6 ripe but firm plums; Juice of 1 orange

Published: 30 Sep 08
Updated: 18 Mar 24

Plum baba. See what we did there? These brioche-type babas, similar to their rum baba relatives, make a fantastic seasonal pud when plums are in season in late summer and early autumn.

Easy
October 2008

Test kitchen approved

Serves 10
Hands on time 40 mins, 30-40 mins cooking time, plus proving and cooling

Plum baba. See what we did there? These brioche-type babas, similar to their rum baba relatives, make a fantastic seasonal pud when plums are in season in late summer and early autumn.

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Ingredients

3 medium free-range eggs
1 tbsp icing sugar
1 tsp fast-action dried yeast
250g plain flour, plus extra for dusting
½ tsp salt
100g soft butter, plus extra for greasing
300ml double cream, for whipping (optional)

For the syrup

500g caster sugar
100ml rum
1 vanilla pod, split
6 ripe but firm plums
Juice of 1 orange

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Method

In a bowl, lightly beat the eggs and icing sugar, until pale and creamy. In a separate bowl, dissolve the yeast in 50ml tepid water. Sift the flour and salt into a large mixing bowl. Make a well in the flour and pour in the yeasty water, eggs and sugar. Bring the dough together with a wooden spoon, then knead on a floured surface, until smooth and elastic.
Place in a large bowl and dot the top with the softened butter, cover with a clean tea towel and leave in a warm place for 1 hour, or until doubled in size. Knead again until really smooth and glossy.
Preheat the oven to 200°C/fan180°C/gas 6.

Divide the dough between 10 buttered moulds (I use small muffin or Yorkshire pudding tins). Cover with a damp cloth and allow to rise in a warm place for about 20-25 minutes.
Bake the babas for 15-20 minutes, until golden brown. Allow to cool slightly, before turning out.
Combine the sugar, 300ml water, rum and vanilla pod in a pan over a gentle heat until the sugar has dissolved. Turn up the heat and cook for about 10 minutes, until syrupy. Discard the vanilla pod.
Halve and stone the plums. Line a baking tray with the fruit, cut-side up, and pour over about a third of the syrup and the orange juice. Roast for about 15-20 minutes, until they are soft but still hold their shape.
Soak the babas in the remaining syrup. They will blossom and swell. Divide the babas and plums, drizzled with the darker syrup from the roasting tray, on plates and serve with whipped cream, if you like.