Rum babas with grilled pineapple
A retro treat for grown-ups, these rum babas are served with grilled pineapple and clotted cream.
For this recipe you will need 6 dariole moulds or 11cm/4¼in ring moulds, and a freestanding mixer with paddle and dough hook attachments.
Ingredients
- 225g/8oz strong white flour
- 25g/1oz light soft brown sugar
- 5g fast-action dried yeast
- ½ tsp fine salt
- 75ml/2½fl oz milk, room temperature
- 2 free-range eggs
- 75²µ/2â…”o³ú butter, softened, plus extra for greasing
For the syrup
- 500g/1lb 2oz caster sugar
- 200ml/7fl oz dark or spiced rum
For the grilled pineapple
- 6 pineapple rings, tinned in juice or fresh
- 2 tbsp golden caster sugar
- clotted cream, to serve
Method
Put the flour and sugar in the bowl of a freestanding mixer fitted with a paddle attachment. Stir in the yeast then add the salt.
Put the milk in a separate bowl and whisk in the eggs.
Gradually work the milk and eggs into the flour mixture. When you have a very ragged, soft dough, start adding the butter a tablespoon at a time until it has all been incorporated.
Switch to the dough hook and knead until the dough is smooth and glossy – it will still be quite sticky. Cover the bowl with a damp tea towel and leave to rise for about 1 hour, until not quite doubled in size.
Generously butter 6 dariole moulds and use small discs of baking paper to line the bases. Knock the dough back, then divide the mixture between the 6 moulds (this is easiest with wet or buttered hands). Set the moulds on a baking tray, cover with a damp tea towel and leave to rise for 30 minutes until each baba has doubled in size.
Preheat the oven to 180C/160C Fan/Gas 4.
Bake the babas for 20–25 minutes until a rich golden-brown. Carefully slide them out of the moulds and leave to cool. You can keep them in an airtight container for up to 3 days until you are ready to use them.
Meanwhile make the syrup, put the sugar and 500ml/18fl oz water in a saucepan over a low heat, stirring occasionally until the sugar has dissolved. Bring to the boil for 5 minutes, then remove from the heat. Add the rum and leave to cool.
Put the babas into a dish that will hold them snugly, then pour over the cooled syrup. Turn two or three times until they have absorbed most of it – they will feel heavy and if you gently squeeze them the syrup will seep out, just like a bath sponge. Chill until ready to serve.
For the pineapple, heat a griddle until hot. Sprinkle the pineapple rings with sugar and cook for 2–3 minutes on each side until lightly charred and caramelised.
To serve, place a pineapple ring on each plate and place a baba on top. Top with a spoonful of clotted cream and drizzle with any remaining syrup.
