Babas 12 Hour Pudding Recipes

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CLASSIC FRENCH RUM BABA (BABA AU RHUM) RECIPE



Classic French Rum Baba (Baba au Rhum) Recipe image

The '60s classic French retro dessert rum baba is back, and our easy-to-follow recipe shows just how easy they are to make.

Provided by Rebecca Franklin

Categories     Dessert     Cakes

Time 3h

Number Of Ingredients 19

For the Cake:
1 tablespoon dry yeast
3 tablespoons water (warm)
3 eggs (beaten)
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon salt
1/2 cup butter (softened)
3/4 cup golden raisins (or dried currants)
3 tablespoons dark rum
For the Rum Syrup:
3 cups water
2 cups granulated sugar
1/2 to 2/3 cup dark rum (to taste)
1 1/2 teaspoons vanilla extract
2/3 cup apricot preserves (heated)
Garnish: vanilla Chantilly cream

Steps:

  • Gather the ingredients.
  • Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. Lightly beat the eggs into the yeast and water.
  • In a small bowl, mix the flour, sugar, citrus zests, and salt together. Stir the mixture into the yeast and eggs.
  • Work the mixture in the bowl with a spatula until it holds together. On a very lightly floured surface, knead the dough with the softened butter until it becomes soft and elastic, about 5 minutes. The dough will be very sticky.
  • Transfer the dough to a large bowl, cover the dough, and allow it to rise until it doubles in size, about 1 hour.
  • Meanwhile, soak the raisins or currants in 3 tablespoons of rum.
  • Once the dough has doubled, fold the rum-soaked fruit into it.
  • Grease the baba molds and divide the dough evenly among them. Position a rack in the center of the oven and heat to 400 F. Cover the molds and allow the dough to rise until the dough has just started to rise above the molds' edges, 30 to 45 minutes.
  • Uncover the babas and bake them until they turn golden brown and begin to pull away from the sides of the molds, 20 to 25 minutes
  • Immediately remove the babas from the molds and allow them to cool on a wire rack while you make the rum syrup.
  • Gather the ingredients.
  • In a medium saucepan set over medium heat, bring the water and sugar to a boil until the syrup has thickened, 5 to 10 minutes.
  • Remove the syrup from the heat and stir the rum and vanilla extract into the mixture.
  • Place the babas into the hot rum syrup in batches, turning them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup. Continue to soak the babas until all the syrup is used.
  • Carefully transfer each baba onto a dessert plate and brush with a generous amount of warmed apricot preserves.
  • Garnish the babas au rhum with vanilla Chantilly cream to serve.

Nutrition Facts : Calories 405 kcal, Carbohydrate 71 g, Cholesterol 67 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 207 mg, Sugar 49 g, Fat 9 g, ServingSize 12 Servings, UnsaturatedFat 0 g

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)



Half-hour Pudding Cake (Montreal Pudding) image

My Mom used to make this and I still make this pudding-like cake. During the baking the batter rises to the top and a pudding like sauce forms underneath the crust. There is also a lemon version.

Provided by Holly Liddiard

Categories     Desserts     Cakes

Yield 10

Number Of Ingredients 9

1 cup all-purpose flour
⅓ cup white sugar
1 teaspoon baking powder
½ cup raisins
½ cup milk
1 cup packed brown sugar
2 cups boiling water
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
  • Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
  • Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 44.3 g, Cholesterol 4 mg, Fat 1.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 70.6 mg, Sugar 33 g

BABA'S 1/2 HOUR PUDDING



Baba's 1/2 Hour Pudding image

This is a recipe that my mother used to make for us when we were kids. It became my brothers favorite. It's a great winter dessert, very simple and easy, one dish clean up. When ready you will have a delicious cake with a sweet sauce. This recipe asks for nutmeg, however if that is not your favorite spice flavour I'm sure you could substitute cinnamon and it would turn out just as great. This recipe can also be adjusted using low fat milk, soy, whole wheat flour etc.

Provided by Raelene

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup brown sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup milk
2 cups boiling water
3/4 cup brown sugar
1/4 teaspoon nutmeg

Steps:

  • In a casserole dish add, sugar,flour,baking powder, and soda mix with a fork to blend then add milk. Stir until everything is incorporated.
  • In a seperate bowl mix water, sugar, and nutmeg.
  • Using a large spoon pour the water mixture over the spoon and onto the dough mixture gently so as not to disurb the dough.
  • Place in oven and bake for 1/2 hour. Cake will bake and rise above the sauce mixture.

BABA'S HALF HOUR PUDDING



Baba's Half Hour Pudding image

This was my Great Grandmother's recipe and has been handed down 3 generations, it is a quick and easy way to have something nice after dinner when there isn't alot of time. Also a huge comfort food for me.

Provided by Leanne

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1/3 cup brown sugar
1/2 cup milk
1 cup flour
1 cup raisins
2 tablespoons baking powder
1 cup brown sugar
1 tablespoon butter or 1 tablespoon margarine
1/4 teaspoon ground nutmeg
2 cups boiling water

Steps:

  • Mix the first 5 ingredients together well and pour into a greased casserole dish.
  • In a bowl put the next 4 ingredients, mix well.
  • Pour into casserole dish on top of first ingredients, bake at 350 for half an hour.

Nutrition Facts : Calories 273.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 6, Sodium 307.8, Carbohydrate 63.5, Fiber 1.1, Sugar 46.1, Protein 2.7

MUM'S HALF HOUR PUDDING



Mum's Half Hour Pudding image

This was so good :) The sauce is like warm caramel.

Provided by Sue Fitzpatrick

Categories     Puddings

Number Of Ingredients 11

CAKE
1/3 c brown sugar, firmly packed
1 c raisins (just regular sunmaid raisins)
1 c all purpose flour
1 tsp baking powder
pinch salt
1/2 c sour milk (buttermilk substitute) * to make sour milk, add 1 tbsp vinegar to ½ cup milk and let stand until it thickens, then add to your dry ingredients.
SAUCE
1 1/3 c boiling water
1 c brown sugar, firmly packed
1 tsp vanilla extract

Steps:

  • 1. CAKE: Mix dry ingredients and raisins in a bowl. Put this mix into a greased pudding baking dish. (small round casserole dish).
  • 2. SAUCE: Pour 1 1/3 cups boiling water into a heat-safe bowl, add 1 cup brown sugar and 1 tsp vanilla. Mix this together and pour over batter.
  • 3. Bake in moderate oven for 30 minutes or so. (Mum says moderate oven is about 350F)

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