This French pudding's homemade spiced rum syrup perfectly offsets the sharpness of in season rhubarb for a delightful treat
For the baba
250g strong white flour
15g fresh yeast
15g caster sugar
50g unsalted butter, softened
For the spiced syrup
200ml Dark rum
200g caster sugar
20g ginger, thinly sliced
For the poached rhubarb
200g rhubarb, cut into chunks
1tbsp. caster sugar
250g Greek yoghurt
Small bunch of mint, leaves picked
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For the babas, combine the flour, yeast, sugar and salt in the bowl of a food mixer and with your hands, distribute well all the ingredients. Add the milk and using a dough hook, knead on a low speed for about 6 – 7 minutes. Add the butter and continue kneading for another 3 minutes or until fully incorporated. Transfer the dough into a bowl, cover with cling film, and allow to double up in size. Knock the dough back and allow to relax for a minute before dividing into equally divided portions, shape into rounds and place inside a greased muffin tray. Cover with cling film and allow to prove once again.
Place the babas in a cold Miele Oven and select Moisture Plus 180°C, 1 automatic burst of steam and bake them for 20 minutes. When ready, allow them to cool down for a few minutes on a wire rack.
For the spiced syrup, combine 200ml water, the rum, sugar and ginger in a saucepan over a medium heat and gently warm until the sugar is fully dissolved and keep warm. Pour the syrup all over the barely warm babas.
For the rhubarb, place it on a solid steam container with the sugar and steam on 85 degrees for 8 minutes. When ready, allow to cool down.
To serve, cut in half the babas and brush with the spiced syrup, place them on a bowl, add another spoonful of the syrup, followed by the yoghurt, rhubarb and mint. Serve.
About the Author
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