Orange and ginger rum babas recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Kitchen scale
- Metal pudding basin
- Cheesecloth
- Skewer
- Oven
- Stove
- Heavy-based saucepan
- Mixing bowl
- Wooden spoon
- Plastic wrap
- Aluminum foil
- Cooling rack
- Chef's knife
- Cutting board
- Peeler
- Microplane
- Grater
- Whisk
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 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
- 250g caster sugar
- 80-90ml dark rum (to taste)
- 4-5 oranges depending on size, peeled and thinly sliced
- 300ml double cream
- 3 tbsp stem ginger syrup (from the jar)
- Thumb-size piece fresh ginger
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