Rum Baba with Vanilla Whipped Cream Recipe

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Patisserie A Step-by-step Guide to Baking French Pastries at HomeMy 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
  1. Make the baba.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Before serving, make the vanilla whipped cream and place it on the top of the baba, over the pineapple salad.

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