BABA'S 1/2 HOUR PUDDING
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
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
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
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
BABA AU RHUM
Provided by Florence Fabricant
Categories dessert
Time 2h30m
Yield 8 - 12 servings
Number Of Ingredients 9
Steps:
- Dissolve the yeast in the milk in a large bowl. Stir in a half cup of the flour. Cover and set aside in a a warm place to rise for 30 minutes.
- Beat seven tablespoons of the butter in an electric mixer or in a blender. Beat in two tablespoons of the sugar and two tablespoons of the flour. Beat in the eggs, one at a time.
- Beat the remaining flour into the risen yeast mixture, then beat in the butter and egg mixture to make a thick dough-like batter. Butter a large baba or savarin mold or a bundt pan with the remaining butter and spoon the batter into the mold. It should fill it halfway. Cover with a clean cloth and set aside to rise until the dough reaches the top of the mold.
- Preheat oven to 350 degrees.
- Bake baba for about 40 minutes, until nicely browned on top.
- While the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced by half. Remove from heat and stir in the rum.
- When the baba is baked, remove it from the oven and carefully spoon the rum syrup over it, allowing it to saturate the cake completely.
- Cool completely. Unmold and decorate with candied fruits before serving.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 4 grams, Carbohydrate 78 grams, Fat 12 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 48 milligrams, Sugar 54 grams, TransFat 0 grams
BOURBON-SOAKED BABAS WITH MARINATED FRUIT
Babas are made from a yeasted dough that's somewhere between cake and bread. Once soaked with syrup, pillowy soft babas literally melt in your mouth, creating a memorable finish to an evening. Although the babas need to be baked and soaked just before serving, both the marinated fruit and the syrup can be made up to 24 hours in advance. Don't limit the syrup to just bourbon - any of your favorite liquors will work.
Provided by Food Network
Categories dessert
Yield 8 servings
Number Of Ingredients 16
Steps:
- To marinate the fruit: Combine the fruit, sugar, vanilla, mint, and cinnamon in a bowl and mix well. Let the fruit marinate for at least 30 minutes, or up to 24 hours.
- To prepare the syrup: In a saucepan over high heat, combine the sugar, water, and bourbon, and bring to a boil. Boil for 2 to 3 minutes, remove the pan from the heat, and set aside, or refrigerate for up to 1 week.
- To prepare the babas: In the bowl of a heavy-duty mixer, combing the water, yeast, and sugar and mix just to combine. Let it sit until foamy, about 5 minutes. Add the egg, flour, orange zest, and butter and mix until elastic but very soft. Let the dough rise in a warm place until it doubles in volume, 15 to 20 minutes. Punch the dough down. Spoon the dough into greased muffin tins, filling them one-third to one-half full. Let the dough rise again until doubled in volume, 20 to 30 minutes.
- While the babas are rising, preheat the oven to 350 degrees. Bake the babas until golden brown, about 15 minutes. Remove from the tins and place on a cooling rack set over a baking sheet. Prick the tops of the babas with a skewer or fork. Warm the syrup over medium heat. Ladle all of the warm syrup over the babas, letting it soak in.
- To serve: Place the babas on individual plates. Distribute the fruit among the babas, and top with whipped cream. Serve warm.
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