For forgotten bakes week on the Great British Bake Off, Sheffield baker Lizzie Schofield rifled through her mum’s old recipes until she came across the Rum Baba.
The small yeast cake saturated in syrup made with rum, then filled with Chantilly cream and topped with raspberries, it is a retro classic that is sure to impress.
125g plain flour
3 medium eggs
12g of honey
5g dried yeast
75g butter, melted
pinch of salt
For the syrup
250g caster sugar
4 tbsp. dark rum
For the cream
250ml double cream
100g icing sugar
¼ tsp vanilla bean paste
fresh raspberries to decorate
1. Melt the butter and put aside to come to room temperature. Place the eggs, honey, yeast and salt in a large mixing bowl. Using a handheld whisk, whisk the ingredients together until combined.
2. Once combined gradually add the flour until the mixture creates a smooth batter.
3. Slowly pour the melted butter into the batter mixture and beat until completely smooth.
4. Divide the mixture between the moulds, about two tbsp. per mould. Cover with a tea towel and leave to prove until doubled in size.
5. Preheat the oven to 180C/gas mark 4 and bake for 10-12 minutes so that they are firm to touch and golden brown.
6. For the syrup, put the sugar and rum into a small saucepan with 200ml of water and bringto a rolling boil, then remove from the heat.
7. Once baked leave to cool a little in the moulds then turn out onto a dish. Pour half the syrup over the babas; allow the syrup to soak in then turn over and pour over the rest. Leave to cool completely.
8. Whilst cooling make the Chantilly cream. Place the cream, vanilla and icing sugar in a bowl, whip untilcombined. The cream should be firm enough to pipe and hold its shape. Transfer to a piping bag and pipe a generous amount onto the cooled rum babas.
9. Decorate with a crown of raspberries and serve immediately.
Recipe by Lizzie Schofield @bakesbybutter. Visit www.bakesbybutter.com