Food and Travel Magazine | Rum baba with pineapple, raisins and…
Babas - individual little boozy cakes soaked in rum syrup - make an elegant finale to any meal. Try this recipe from Pierre Koffmann.
Keywords
- pierre koffman
- rum baba
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodandtravel.com.
Cooking tools:
Ingredients
- 200g T45 flour (or plain flour)
- 70g soft unsalted butter, plus extra for greasing
- 11⁄2tsp fresh yeast
- 2tsp clear honey
- 4 eggs
- 400g caster sugar
- 1⁄2 vanilla pod, seeds scraped
- pared zest 1 orange
- pared zest 1 lemon
- 50ml dark rum
- 100g caster sugar
- 200g very sweet pineapple (roughly half a pineapple), cut into 1cm cubes
- 50g sultanas
- 200ml whipping cream
- 1tbsp icing sugar
- drop vanilla extract
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Rum babas with poached pineapple & vanilla ice cream recipe | Good Food
bbcgoodfood.com
Rum babas with poached pineapple & vanilla ice cream - Good Food Middle East
bbcgoodfoodme.com
Rum babas
womensweeklyfood.com.au
Rum baba with pineapple and mint – The Irish Times
irishtimes.com
Rum babas – Food & Home Magazine
foodandhome.co.za
Rum Baba
olgasflavorfactory.com
Rum Baba
olgasflavorfactory.com
Rum baba cakes
mealwings.com