/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Rum babas with grilled pineapple

Rum babas with grilled pineapple
Prepare
1-2 hours
Cook
10 to 30 mins
Serve
Makes 6 babas
Dietary
Vegetarian

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.

By The Hairy Bikers

From The Hairy Bikers Go West

Shopping list

Ingredients

For the syrup

For the grilled pineapple

Method

  1. 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.

  2. Put the milk in a separate bowl and whisk in the eggs.

  3. 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.

  4. 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.

  5. 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.

  6. Preheat the oven to 180C/160C Fan/Gas 4.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.