Mini Rum Babas with White Chocolate and Lime

RumBaba RumBaba

A Stylish Dessert for a gang of friends with a sweet tooth.

4 people 20 minutes 120 minutes


For the Lime Jam

  • 1 tsp Agar Agar
  • 125 g Lime Juice
  • 1 tsp SuperValu Icing Sugar
  • 1 - SuperValu Lime Zest only

For the Rum Baba

  • 30 g Caster Sugar
  • 4 - Fresh Egg
  • 35 ml Milk At room temperature
  • 250 g Odlums Cream Plain Flour
  • 70 g SuperValu Butter Softened
  • 1 tsp SuperValu Salt

For the Rum Baby Syrup

  • 200 ml Captain Morgan Rum
  • 320 g Caster Sugar
  • 50 g SuperValu Honey
  • 1 - SuperValu Lime Zest only
  • 500 ml Water

For the White Chocolate, Lime and Mint Cream

  • 375 ml Double Cream
  • 1 - SuperValu Lime Zest only
  • 165 g White Chocolate Chopped into small pieces

To Decorate

  • 1 - SuperValu Fresh Mint


  1. To make the jam the night before, line a small tray with cling film. Bring the lime juice and zest to the boil in a small saucepan. Reduce the heat, then add the icing sugar and agar, stir to combine and simmer for 3 minutes. Pour onto the lined baking tray and place in the fridge to set overnight.

  2. To make the white chocolate, lime and mint cream, melt the chocolate in a heatproof bowl set over a small saucepan of simmering water. Put 120ml of the cream in a second small saucepan and bring to the boil. Remove from the heat and pour the hot cream over the the melted chocolate, stirring briskly. Pour the remaining 255ml of cold cream into the chocolate along with the peppermint essence and lime zest. Stir thoroughly. Cover with cling film and place in the refrigerator overnight.

  3. To make the rum babas, stir the yeast into the milk until dissolved. Place the flour, sugar and salt into the bowl of a mixer fitted with a dough hook. Combine for 10 seconds, then add the eggs and the milk mixture. Mix on a low speed for 5 minutes to combine all the ingredients together. Scrape the edges of the bowl with a spatula, then mix again for 7-8 minutes on a medium speed.

  4. Reduce the speed to low and begin to add the softened butter a little at a time, keeping the speed at a low setting until all the ingredients are combined. Cover with a clean, damp cloth and put in a warm, draught-free place to rise for 70 to 90 minutes, until the dough has doubled in volume.

  5. Grease 12 mini baba moulds. Turn the proofed dough out onto a lightly floured work surface, knock it back and divide into 12 balls to fit the moulds. Do not over fill the moulds above the edge. Cover the moulds with the clean, damp cloth again and leave to rise for a further 30 minutes.

  6. Preheat the oven to 180°C/350°F/gas mark 4.

  7. When the dd ough has risen to the?| tops of the moulds, bake them in?| the oven for 20 minutes. Immediately?| remove from the moulds and transfer?| to a wire rack, with the top of the?| babas face down on the rack. Leave?| to cool.

  8. Meanwhile, prepare the syrup.?| Place the sugar, honey, water, rum?| and lime zest in a saucepan and bring
    to a boil for 3 to 4 minutes. Remove?| from the heat and allow to cool for 10?| minutes.

  9. Place two or three babas into the?| syrup at a time and let them soak?| for 2 to 3 minutes. Turn them over
    and allow the other side to soak for 2?| minutes more. Carefully remove from?| the syrup and put the babas back on?| the wire rack to allow any excess syrup?| to drain off

  10. To serve, brush the babas with?| a little extra rum if you like.Pipe some flavoured whipped cream?| on top, then spoon the lime jam onto?| the baba and decorate with fresh mint?| leaves.

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