Homemade: Chocolate Rum Baba


Dazzle your friends with this delicious Chocolate Rum Baba recipe.


Serves 6


For the Baba

  • 250g Strong Flour

  • 80g Cocoa Powder

  • 10g Dried Yeast

  • ½ tsp Salt

  • 75g Caster Sugar

  • 3 Eggs

  • 90g Milk

  • 150g Butter, softened


For the Syrup

  • 330g Caster Sugar

  • 100ml Dark Rum

  • 100ml Water

  • 1 Orange




  1. Place the flour, cocoa powder, salt, sugar and yeast into a bowl and combine.

  2. In a separate bowl, mix the eggs and milk together

  3. Place the wet and dry mixture in a stand mixer and mix together, at least 10 minutes.

  4. Add the softened butter and mix until incorporated

  5. Great 6 metal moulds and spoon in the mixture.

  6. Cover the pots with cling film and leave for one hour.

  7. Once ready, remove the cling film and place in an oven at 180c for 20 to 25 minutes.

  8. Whilst the puddings are cooking, make the syrup.

  9. Peel the orange and place the peel in a pan. Take the orange and squeeze the juice into the pan.

  10. Add the water, rum and sugar to the pan and place over the heat.

  11. Bring to the boil and stir

  12. Turn down the heat and simmer for 5 minutes.

  13. Once the Baba’s are cooked, remove them from the oven.

  14. Take the baba’s out of the moulds and place in a heat proof dish.

  15. Pour over the syrup allowing the sponge to absorb the liquid

  16. Serve with ice cream and a little orange peel

RecipeHannah Milton