How to make rum baba with Martin Wishart
Martin Wishart shows you how to make a rum baba recipe with raspberriesl. Use a good quality dark rum in this recipe for the best results. More delicious desserts
What are you favourite desserts? We’d love to hear your thoughts in the comments box below.
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Comments
Steven Lamb
Could you use dried yeast?
Andrew Tozier
This guy is the boss. Great recipe, confident presentation and description. Superb video.
Mrs T's videos
This is a fabulous recipe. I have made it several times and always it turns out.
Gerard Jones
They would look a lot better if they were brushed with glaze, this is slightly unfinished and prone to dying out.
Sabrina S.
I’ve been looking for savarin recipes and this is perfect. But can I use the electric mixer? Thanks!
Isa Souza
You are adorable 👌
Tony Pate
Rum baba pre plastic spatula days….must be window licking pre Das Audi Auto for uber kool with a "K" hip trendy volk with a "V" ….type thing
ntnnot
Guy says you need cold and firm butter, and immediately proceeds to melt it in a pan. Righty then. Nice video anyways.
MrsSchwapdidu
i have a question:
the biggest difference between all rum baba recipes i've seen is the amount of kneading/mixing.
some knead the dough like a regular yeast dough for a fair amount of time until the batter behaves like a normal yeast dough, and some only mix it for a short time like in this recipe.
this seems like a crutial difference. which one is the "right" one, or does it not matter if you have a dough or a batter at the end?
Judy Fleming
Great video!! I made this for an exam in Baking and Pasty Arts. Love them!!!
Luca Tozzi
Non si fanno così!!!!!!!!!!!!!!!!
mrsgbee
Apart from Rumbabas, Lemon Meringue, bread and butter pudding, baked Alaska, Mississippi mud pie, butter tarts and roulade. Good video thank you.
Ouissame Chebrek
right ingredients, wrong steps, wrong technique
Yabin Younes
Totally wrong one
WARFARE WAR
what's the recipe measurements
???
Frank Biz
Looks easy, some of the others let the dough mix rest then knock it down before using then give it a final rise before baking. I wonder what the difference is?
I like rum baba with Italian Pastry Cream which I add some rum extract to that.