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Rum baba with poached quince
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 8
Chris Galvin's syrup-laden pudding with a hint of rum makes a great festive dessert
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Ingredients
For the yeast cake
- 500g plain flour
- 3 tbsp caster sugar
- 80g raisins
- 15g Yeast
- 8 Eggs
- 250g clarified Butter
- 1 litre sugar sugar syrup, (made with vanilla, juice of 1 lemon and 1 orange)
- 10 shots rum
- 50ml apricot jam, warmed to make a glaze
To serve
Method
1. For the yeast cake: mix the flour, sugar, raisins, yeast and eggs together to form a batter, cover and prove for 20 minutes in a warm place. Stir in the butter slowly until incorporated.2. Preheat the oven to 200C/ gas 6. Butter 8 moulds and dust with flour.
3. Pour the batter into the moulds until it reaches two thirds of the way up. Prove for a further 20 minutes then bake in the oven until golden, about 20 minutes. Leave to cool.
4. Heat the stock syrup and add 2 shots of the rum. Dip the babas in, turning over until steeped in the liquid.
5. Carefully brush each baba with the warm apricot glaze. Cut them open and pour a shot of rum over each. Serve with the quince and chantilly cream.
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