Rosehip Babas with Blackberries
Try this classic rum baba recipe for a sweet, spongy cake soaked in rum syrup! Perfect for a special dessert with a touch of indulgence.
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Cooking tools:
- Mixing bowl
- Baba tin
- Spoon
- Oven
- Cooling rack
- Plate
Ingredients
- 7g sachet dried yeast
- 75ml warm milk
- 1 tbsp caster sugar
- 125g plain flour
- 2 large eggs
- 75g unsalted butter, softened
- 150ml home-made rosehip syrup
- 100ml rum or brandy
- 200g blackberries
- 150ml single cream
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