Last year when the Great British Bake Off was on I was tempted by the Rum Babas that the contestants were asked to make for their Technical Challenge in the very first week. Who can remember John Whaite accidentally putting salt in the rum babas instead of sugar because the glass jars weren’t labelled? Luckily though it worked out for him in the end becoming the series winner! I was keen to try out making rum babas, they are something I think of as a 1970’s dessert trolley invention. I had only tasted a rum baba once, about three years ago when my hubby bought one. It was stale and tasted funny. I only had one mouthful of it which is rare for someone like me who is a sugar addict!
To make the rum babas you need some small savarin moulds, these are the ones I bought last year in Lakeland: http://www.lakeland.co.uk/16019/4-Small-Savarin-Rings
I noticed that Lakeland started stocking them after the Bake Off had been on which is great. They came in packs of 4. They have also started stocking the silicone chocolate dome moulds which are for making the chocolate teacakes which were another very tricky technical challenge bake from Series 3. As a regular shopper at my local stores (either Harrogate, York or Northallerton) I was pleased as I knew my hubby would want me to try them.
But did I get round to using them? No I didn’t! Well over a year later I had forgotten about the moulds and found them in my cupboard still in the packaging. Guilt overcame me and I thought I must try them out as promised. My hubby talked about rum babas saying he would love to have one for pudding. We had rum, I had yeast so I decided to get baking.
Last Sunday morning was a quiet day at home at the beginning of half term week. I had all day to spend on the rum babas between other jobs but there was lots to do. I’m still underconfident when it comes to anything involving yeast.
Here’s how it was made and what happened:
First, flour, sugar, yeast and salt were put in a large bowl. They were put at different sides to one another.
A beaten egg in the measuring jug.
The dry ingredients are gently mixed together, then the egg was poured into the same bowl.
The eggs were mixed in with the dry ingredients to form a wet dough.
The wet dough was placed in my Kitchen Aid mixer bowl and mixed on a very slow setting for 8-10 minutes with a dough hook.
After the kneading time.
At this point I began to panic. The dough was very wet and I really struggled to knead it by hand. In the end I had to stick it in the mixer as I just couldn’t work with it. It just stuck to my hands and the more I tried to knead, the more it stuck. I don’t know if I was meant to use the mixer but I thought it would be better than my hot hands touching the dough. I managed to get it into the bowl, I washed my hands and then tried to search on YouTube to see if they had the original episode where they made the rum babas. Then I could watch it back and see where I was going wrong. Lo and behold there was a clip showing the rum babas and it was mentioned that the dough did appear wet. Thank heavens for that!
If you want to see the original clip, then here is the link to it here:
The dough was placed in my Utility room on the work surface. The bowl was covered in cling film. I chose the utility room as I had the tumble dryer on and the room was quite warm at the time.
After all this messing about my kitchen surface looked like a scene of destruction. It took some scrubbing to get the dough of the surface, it felt stickier than Superglue, if that’s possible! I left the dough to rise in the bowl for about an hour and a half which was enough time for me to get on with the ironing.
Here are the 4 savarin moulds bought from Lakeland.
The moulds were lightly greased with flour and a sprinkling of caster sugar.
The dough was meant to be piped carefully into the savarin moulds, taking care that each one held an equal amount of mixture. I spooned it in with a teaspoon and wondered why it was so messy!
Then for a second proving, this time in the savarin moulds. They had to rise to the level of the hole but not be too overproved. This was easier said than done!
After baking, I turned the rum babas out onto a mat to cool down. Before they were fully cooled I needed to soak them with the rum sugar syrup.
Each rum baba was so big it only just fitted inside my dessert bowls.
Here is the cream mixture all whipped up. I swear by the Get A Grip piping bags from Lakeland. To help me fill these bags easily I use a pint glass to support the bag.
Each rum baba got a swirl of cream piped in the middle of it and was then topped with some berries. I used blueberries and strawberries but I reckon chopped kiwi fruit would look pretty too!
All ready for our pudding! What a massive rum baba as well. We all really enjoyed them and our eyes were bigger than our stomachs!
So, would I make the rum babas again? Yes, I would. Despite them being quite labour intensive in short bursts they were a massive hit with the family and a perfect treat. Very naughty but nice!
Love Sam xx