Mini Rum Yum Babas

Wow! Wow! Wow! I am soooooo pleased I found this recipe! Individual, little gorgeous very grown up cakes that, whilst saturated in a rum-infused syrup, are so light, that you could very easily devour at least two, perhaps three, in one sitting: so tempting are they!

I’ve wanted to make rum babas for as long as I can remember but was put off by the apparent complexity and time involved in their creation. I read this alternative to the traditional recipe and my first thought was ‘well, I can’t see how that will work’ but I gave it a go anyway – ridiculously quick and easy as well as spectacularly gorgeous, these little retro lovelies will be gracing our dinner party tables until all of our friends have indulged in them! Welcome back from the 1970s, a thoroughly modern version of the fabulous rum baba!

Makes 8

What you need…

1 x 12-Cavity Mini Fluted Non-Stick Pan (I bought one from Amazon for £15 – I can make all sorts of lovely treats in it).

110g icing sugar, sifted

40g ground almonds

100g egg whites (from 2 – 3 large, happy eggs)

2 teaspoons maple syrup

60g unsalted butter, melted and then cooled but still soft

½ teaspoon vanilla extract

50g flour, sifted

½ teaspoon baking powder

for the rum syrup

300ml hot water from the kettle

300g caster sugar

100 – 150ml Caribbean dark rum

for the glaze

1 rounded dessertspoon apricot jam

2 tablespoons water

What to do…

The evening before you want to indulge in your babas, use an electric handheld whisk to combine the icing sugar and ground almonds in a large bowl. Tip in the egg whites and whisk to blend, then add the maple syrup, butter and vanilla extract, still whisking. Finally, add the flour and baking powder, whisking to combine. Cover with cling film and pop into your fridge and leave overnight.

Perhaps now is a good time to make the rum syrup: tip the caster sugar into a jug and top up with the water from the kettle. Stir to dissolve the sugar. Set aside to cool. Pour in 100ml rum, taste and then add more rum until it tastes just the way you like it (150ml for me!). Set aside.

The following morning, preheat your oven to 200˚c / 400˚f / gas 6.

Liberally butter 8 of the baba moulds and then dust with flour, tipping them upside down to get rid of the excess.

Spoon the baba mixture into the prepared moulds, filling them to just over half way. Pop into your oven for 12-14 minutes until golden and firm.

Leave in their moulds for 5 minutes, then use the tip of a knife to tease them out onto a cooling rack to cool completely.

Place your babas into a shallow dish and then use a cocktail stick to prick them all over. Pour the syrup all over them and leave them to soak for 40 minutes, occasionally using a spoon to baste them with the syrup – it will mainly soak into the babas, leaving only a little in the bottom of the dish.

Make the glaze by putting the jam and water into a small saucepan and gently heating, stirring to combine. Brush the glaze all over the babas.

Transfer them to serving places and share them to delighted friends and family (but NOT their children!) with sweetened, whisked double cream and fruit of your choice. Be ready to offer seconds!

Inspired by…

The ‘sponge’ recipe was in the Mail on Sunday’s ‘You’ magazine and the syrup and glaze were taken from a 1970’s classic: Supercook!

How easy…

Really easy and quick and they taste spectacular!

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