Rum-Baba and Ndali Vanilla

You Live and learn. And this week I learnt that rum-baba were easy to make. All you need is a savarin ring mould, that's a round tin with a hole in the middle. This post is slightly unusual as the recipe is a virtual present and the story behind it, is on somebody else's blog.

On Monday Vanessa Kimbell will be hosting a Ndali Vanilla Gift Swap. With this event Vanessa wants to spotlight the work conditions of the Ugandan vanilla farmers. Here is the story of the Ndali estate and Fairtrade Vanilla.

The vanilla gift swap will take place at Fortnum and Mason. When this will happen, I will be miles away on press trip. But I wanted to participate because I, too believe in the power of one backed by many.

Since I don't have to bother with transporting my present on the tube. I picked the most gooey, indulgent bake, oozing with rum-syrup and of course perfumed fairtrade vanilla.
Rum Baba

For the babas
125g of flour
3 medium free-range eggs
1 pinch of fine salt
2 tbsp of honey
75g of butter, melted
7g of dried yeast
For the Rum syrup
250g of caster sugar
1l of water
1 fair-trade vanilla pod split in half
1 orange, rind of
260ml of rum

Preheat the oven to gaz 4/180C, melt the butter in a saucepan making sure that it doesn't brown.
In a large mixing bowl, mix together the flour, salt, yeast, eggs and honey, beat until smooth and add the butter slowly until completely absorbed.
Using 6 individual savarin mould or a one regular size savarin tin, pour half way into the mould(s)
Let it rest until it doubles the size.
Bake for 12 to 15 minutes until golden brown and leave to cool
Now turn your attention to the syrup. The bakes will be dipped briefly in the syrup.
Place the caster sugar, water, vanilla pod, orange rind, and 200ml of rum in a saucepan and bring to the boil and reduce to a simmer.
While the syrup is simmering dip the babas in for 20 seconds and place on a wire rack to cool. Once cooled pour the rest of the syrup over the cake(s).
Decorate with chantilly or wiped cream.

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