Flamed Rum Babas Exeter Recipe

Name: Flamed Rum Babas Exeter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sifted flour; 1/2 -ounce wet yeast; 5/8 cup milk; 1 tablespoon superfine sugar; Pinch salt; 2 eggs; 3 1/2 tablespoons butter, melted and cooled; 1/4 cup butter; 1/4 cup sugar; 9 tablespoons dark rum; 2 tablespoons sultanas (raisins); 1 tablespoon chopped candied peel; 2 tablespoons white grapes; 1 cup whipping cream

Servings: persons

1 1/2 cups sifted flour
1/2 -ounce wet yeast
5/8 cup milk
1 tablespoon superfine sugar
Pinch salt
2 eggs
3 1/2 tablespoons butter, melted and cooled
1/4 cup butter
1/4 cup sugar
9 tablespoons dark rum
2 tablespoons sultanas (raisins)
1 tablespoon chopped candied peel
2 tablespoons white grapes
1 cup whipping cream

1
Warm a large bowl.
2
Add sifted flour; make a well.
3
To the well, add the yeast, 3/8 cup of the milk, sugar, and salt.
4
Mix until the yeast has dissolved.
5
Add eggs and beat with hands until well combined and smooth.
6
Cover bowl and put in a warm place for 45 minutes.
7
After 45 minutes, add the butter and remaining 1/4 cup milk.
8
Beat hard for a couple of minutes.
9
Half fill 4 greased small cake molds.
10
Cover molds and place in a warm spot for 10 minutes.
11
Once risen, place in oven for 20 minutes.
12
Unmold onto cake rack and allow to cool a little.
13
Meanwhile, make sauce.
14
In a saute pan, large enough to hold all the babas, combine butter and sugar over medium high heat.
15
Add 1 tablespoon of the rum and sultanas(raisins), peel, and grapes.
16
Stir to coat well.
17
Place the babas into the fudge mixture.
18
Prick lightly with a fork and turn in the sauce to coat well.
19
Pour 2 tablespoons of rum over each baba and set alight.
20
Serve babas with sauce and whipped cream.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups sifted flour, 1/2 -ounce wet yeast, 5/8 cup milk, 1 tablespoon superfine sugar, and more.

Yes, Flamed Rum Babas Exeter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Flamed Rum Babas Exeter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions