Rum baba with pineapple and mint – The Irish Times

Name: Rum baba with pineapple and mint – The Irish Times
Total time: 105 min
Ingredients: 50ml milk; 1 tsp caster sugar; 1 x 7g sachet dried yeast; 180g plain flour; 25g caster sugar; 1 tsp salt; 2 eggs, lightly beaten; 50g butter, melted and cooled slightly; Some soft butter to grease the cupcake/muffin tray; 200ml water; 200ml brown rum; 200g light brown sugar; 1 vanilla pod, split lengthways; Zest of 1 orange; ½ pineapple; 1 tbsp honey; Handful mint leaves, thinly sliced; 150ml cream; 30g icing sugar; Seeds from 1 vanilla pod, or 1 tbsp of vanilla bean paste; 100g apricot jam; 1 tsp brown rum

www.irishtimes.com

A moist and boozy classic from 1800s Paris, inspired by the Eastern European ‘babka’

Keywords

magazine
mark-moriarty

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