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Recipe: Baba au Rum


A delicious rum-soaked winter classic

Serves 4

Preparation time: 30 minutes




35ml milk

180g white flour

15g dried yeast

20g superfine or caster sugar

3 eggs

90g unsalted butter

1 lemon

1 tsp vanilla essence

Soaking syrup

215ml water

125g granulated sugar

50ml Armagnac

Calvados Crème Anglaise

250ml milk

5 egg yolks

40g granulated sugar

5g vanilla pods

Apple compote

150g Granny Smith apples

25g granulated sugar

10ml Calvados liqueur

To make the dough

  1. Mix the dry ingredients together then add the soft butter until the mixture crumbles
  2. Grate in half the lemon zest and add the vanilla
  3. Whisk the eggs and milk together and pour slowly in to the mixture
  4. Fold the mixture together until it forms a smooth dough then set it aside for a rest period. It will double in size
  5. Push the dough back and fill moulds with the dough
  6. Bake at 170°C before removing it from the moulds and soaking in the warm syrup


For the soaking syrup

  1. Add the ingredients to a pan, bring to the boil and let them simmer for a few minutes


To make the Calvados Crème Anglaise

  1. Put the vanilla and milk in a pan and bring to the boil
  2. Mix, but don’t whisk, the egg yolks and sugar together
  3. Gradually add it to the boiling milk
  4. When the consistency evens out, leave to cool and add the liqueur


To prepare the apple compote

  1. Peel, core and dice the apples
  2. Heat the sugar and a teaspoon of water in a pan and keep stirring until the sugar caramelises
  3. Add the apples until they start to release their juices


Serve with whipped cream and fresh berries.

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