Homemade: Chocolate Rum Baba
Dazzle your friends with this delicious Chocolate Rum Baba recipe.
For the Baba
250g Strong Flour
80g Cocoa Powder
10g Dried Yeast
½ tsp Salt
75g Caster Sugar
150g Butter, softened
For the Syrup
330g Caster Sugar
100ml Dark Rum
Place the flour, cocoa powder, salt, sugar and yeast into a bowl and combine.
In a separate bowl, mix the eggs and milk together
Place the wet and dry mixture in a stand mixer and mix together, at least 10 minutes.
Add the softened butter and mix until incorporated
Great 6 metal moulds and spoon in the mixture.
Cover the pots with cling film and leave for one hour.
Once ready, remove the cling film and place in an oven at 180c for 20 to 25 minutes.
Whilst the puddings are cooking, make the syrup.
Peel the orange and place the peel in a pan. Take the orange and squeeze the juice into the pan.
Add the water, rum and sugar to the pan and place over the heat.
Bring to the boil and stir
Turn down the heat and simmer for 5 minutes.
Once the Baba’s are cooked, remove them from the oven.
Take the baba’s out of the moulds and place in a heat proof dish.
Pour over the syrup allowing the sponge to absorb the liquid
Serve with ice cream and a little orange peel