My rum baba is a nod to my grandmother. It is in fact a savarin and not a true baba, but that’s what she would have called it.
- Yield: 10 Servings
- Preparation Time: 35 Minutes
- 500 g savarin dough
For the rum syrup
- 500 ml water
- 250 g caster sugar
- 1 vanilla pod (opened and scraped)
- 80 ml dark rum, to taste
For the garnish
- 100 g apricot jam
- 1 tablespoon water
- 1 small ripe pineapple
How to Make It
- Make the baba.
- To make the syrup, bring the water, caster sugar and vanilla seeds and pod to the boil. Infuse the vanilla for 20 minutes, pass it through a sieve then add the dark rum, according to your taste.
- Place the baba on a griddle set over a high-sided large dish. Warm up the syrup (to about 60°C) and pour it over the baba using a ladle. Repeat this step several times until the baba is completely soaked in rum syrup.
- Warm up the apricot jam with a tablespoon of water and glaze the baba with a pastry brush. Move the baba carefully onto a serving tray.
- Top and tail the pineapple, and cut off its skin using a large serrated knife. Make a fruit salad with the chopped pineapple and 4 tablespoons of leftover rum syrup and place inside the baba.
- Before serving, make the vanilla whipped cream and place it on the top of the baba, over the pineapple salad.