Rum baba with pineapple, raisins and Chantilly cream

Makes 12 BABAS; THE ACCOMPANIMENTS SERVE 4 Desserts and puddings

Rum Baba



  • 200g T45 flour (or plain flour)
  • 70g soft unsalted butter, plus extra for greasing
  • 11⁄2tsp fresh yeast
  • 2tsp clear honey
  • 4 eggs

For the soaking syrup

  • 400g caster sugar
  • 1⁄2 vanilla pod, seeds scraped
  • pared zest 1 orange
  • pared zest 1 lemon
  • 50ml dark rum

For the pineapple and raisins

  • 100g caster sugar
  • 200g very sweet pineapple (roughly half a pineapple), cut into 1cm cubes
  • 50g sultanas

For the Chantilly cream

  • 200ml whipping cream
  • 1tbsp icing sugar
  • drop vanilla extract

You will need

  • 12 x 5cm dariole moulds


If possible, make the babas several days in advance. Using a stand mixer fitted with the paddle attachment, mix the flour, butter, yeast, honey and a pinch of salt for 5 minutes, until the mixture no longer sticks to the bowl. Trickle in the eggs, a little at a time, waiting until each addition is incorporated before adding another. Keep the paddle moving until all the egg has been added and the dough comes away from the sides of the bowl.

Grease the dariole moulds and spoon the mixture into them, to no more than halfway up the sides.

Let the dough prove in a warm place for around 45-60 minutes. The timing will depend on the temperature of the room but the dough needs to end up around 2mm from the top of the moulds.

Heat the oven to 180C/160C Fan/Gas 4. Bake the babas for 11 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the moulds for up to 10 minutes, then remove from the moulds and transfer to a wire rack to cool completely. Once cool, store the babas in an airtight container for up to a week – the longer, the better the end result will be. They need to dry out and become a bit stale, like bread, then they will absorb more syrup.

The night before you want to serve the babas, make the soaking syrup. Bring 500ml water, the sugar and vanilla pod and seeds to the boil in a large saucepan. Remove from the heat and add the zests. Leave to cool, then stir in the rum. Cover with cling film and chill overnight.

The next day, prepare the fruit. Place 100ml water and sugar in a small saucepan and bring to the boil. Bubble until the sugar has dissolved and you have a syrup. Place the pineapple and sultanas in a bowl and pour in the syrup. Leave to cool to room temperature, then chill.

Strain the soaking syrup, then bring it to the boil and take it off the heat. Immediately drop your babas into the syrup, so they are fully immersed. Allow them to soak up the syrup – don’t touch them too much – then flip them over. When ready, they will feel spongy and full of syrup. Remove with a slotted spoon and leave to cool.

Meanwhile, to make the Chantilly, whip the cream with the sugar and vanilla until soft peaks form. Serve the babas with the Chantilly cream and the fruit.

Recipe and photo from Classic Koffmann by Pierre Koffmann. Photo by David Loftus (Jacqui Small, £30)
Rum Baba
Recipe and photo from Classic Koffmann by Pierre Koffmann. Photo by David Loftus (Jacqui Small, £30)


Get Premium access to all the latest content online

Subscribe and view full print editions online... Subscribe