Orange and ginger rum babas recipe | delicious. magazine
Go retro with this fabulous orange and ginger rum baba recipe. They require more effort than your usual bake but it's totally worth it.
Ingredients
- For the babas:
- 110g plain flour
- 7g sachet fast-action yeast
- 15g caster sugar
- Zest 1 orange
- 100ml warm milk
- 2 medium free-range egg yolks
- 55g unsalted butter, melted and cooled a little, plus extra for greasing
- 2 pieces stem ginger in syrup, very finely chopped
- Vegetable oil to grease
- For the oranges:
- 250g caster sugar
- 80-90ml dark rum (to taste)
- 4-5 oranges depending on size, peeled and thinly sliced
- For the ginger cream:
- 300ml double cream
- 3 tbsp stem ginger syrup (from the jar)
- Thumb-size piece fresh ginger
More Like This
Rum baba with orange cream | Gourmet Traveller
gourmettraveller.com.au
Rum Baba with Ginger Ice Cream Recipe - Great British Chefs
greatbritishchefs.com
Rum Baba - Olga's Flavor Factory
olgasflavorfactory.com
Rum Baba - Olga's Flavor Factory
olgasflavorfactory.com
Rum Baba Recipe | olivemagazine
olivemagazine.com
Rum Babas from The Times Cookery Book by Katie Stewart
app.ckbk.com
Rum babas | Women's Weekly Food
womensweeklyfood.com.au
Rum Baba (Baba Au Rhum) - Jo Cooks
jocooks.com