The Baba au Rhum is delicious and has some kick too! Made from an authentic recipe, this light honey sponge is generously soaked in a rich rum syrup and topped with fresh vanilla cream. Perfect for impressing guests with a show stopping dessert at a dinner party or even treating yourself to a bit of indulgence on a night-in. Suitable for vegetarians. Packaging 100% Recyclable. Zero AdditivesWith every spoonful, our desserts will transport you to a tranquil garden in the French countryside, where you take time to enjoy food for pleasure, just as the French do. Simple and quality ingredients - Our desserts range features the Layered Mousses (Pear & Chocolate Mousse, Cherry and Chocolate Mousse), Patisserie (Crème Brulee, Crème Caramel, Cointreau Souffle, Baba au Rhum), Fruit Compote and Chantilly, as well as our more everyday treats such as our Chocolate Mousse, Strawberry Mousse or Salted Caramel Crème.If you havenât already, why not try our delicious fruit yoghurts. The yoghurt range includes the four-pack yoghurt, a beautifully simple fruit yoghurt made with whole milk, on a generous bed of fresh fruit compote and our more indulgent Large Pot Yoghurt, made with whole milk and gently stirred in with generous pieces of fruit. All our iconic Bonne Maman packaging is fully recyclable.Pot - Plastic - Widely RecycledFoil Lid - Aluminium - Widely RecycledSleeve â cardboard â Widely RecycledDiscover our whole range at www.bonnemaman.co.uk and follow us on Instagram @bonnemaman_uk and on Facebook @bonnemaman for more inspiration!
Product life guaranteed for 1 week.Product information
Suitable for vegetarians. Packaging 100% Recyclable. Zero Additives
With every spoonful, our desserts will transport you to a tranquil garden in the French countryside, where you take time to enjoy food for pleasure, just as the French do.
Simple and quality ingredients - Our desserts range features the Layered Mousses (Pear & Chocolate Mousse, Cherry and Chocolate Mousse), Patisserie (Crme Brulee, Crme Caramel, Cointreau Souffle, Baba au Rhum), Fruit Compote and Chantilly, as well as our more everyday treats such as our Chocolate Mousse, Strawberry Mousse or Salted Caramel Crme.
If you havent already, why not try our delicious fruit yoghurts. The yoghurt range includes the four-pack yoghurt, a beautifully simple fruit yoghurt made with whole milk, on a generous bed of fresh fruit compote and our more indulgent Large Pot Yoghurt, made with whole milk and gently stirred in with generous pieces of fruit.
All our iconic Bonne Maman packaging is fully recyclable.
Pot - Plastic - Widely Recycled
Foil Lid - Aluminium - Widely Recycled
Sleeve cardboard Widely Recycled
Discover our whole range at www.bonnemaman.co.uk and follow us on Instagram @bonnemaman_uk and on Facebook @bonnemaman for more inspiration!
Country of Origin
Storage
Preparation and Usage
Makes 6 to 8 servings
For the sponge cake: Beat together 500ml water, 100g honey, 2 whole eggs and 5 egg white. Add 200g caster and 2 pinches of salt. Fold in 500g plain flour and 4 tsp baking powder and mix together well. Pour the mixture into a large baking dish until it comes half-way up the sides. Leave to settle for 20 minutes at room temperature, then bake for 12 minutes at 180C.
For the syrup: Heat together 600ml water with 250g caster sugar. Add 100ml good quality brown rum, then leave to cool. Pour this onto the warm baba (the cake).
For the cream: Beat together 1 whole egg, 1 egg yolk and 60g caster sugar until frothy. Bring 500ml double cream to the boil. Away from the heat, put a split vanilla pod into the cream and allow it to infuse for half an hour. Gently pour the cream into the egg mixture, stirring continually. Transfer the cream and egg mixture into a heavy pan and cook gently, without boiling, until it thickens enough to enough to coat the back of a wooden spoon. Remove from the heat and leave to chill overnight. To serve, spoon the prepared cream onto the rum-soaked cake.Instructions
Makes 6 to 8 servings
For the sponge cake: Beat together 500ml water, 100g honey, 2 whole eggs and 5 egg white. Add 200g caster and 2 pinches of salt. Fold in 500g plain flour and 4 tsp baking powder and mix together well. Pour the mixture into a large baking dish until it comes half-way up the sides. Leave to settle for 20 minutes at room temperature, then bake for 12 minutes at 180C.
For the syrup: Heat together 600ml water with 250g caster sugar. Add 100ml good quality brown rum, then leave to cool. Pour this onto the warm baba (the cake).
For the cream: Beat together 1 whole egg, 1 egg yolk and 60g caster sugar until frothy. Bring 500ml double cream to the boil. Away from the heat, put a split vanilla pod into the cream and allow it to infuse for half an hour. Gently pour the cream into the egg mixture, stirring continually. Transfer the cream and egg mixture into a heavy pan and cook gently, without boiling, until it thickens enough to enough to coat the back of a wooden spoon. Remove from the heat and leave to chill overnight. To serve, spoon the prepared cream onto the rum-soaked cake.Package Type
Recycling Information
Other Information
Sponge cake dessert.
Storage:
Keep refrigerated. For use by date: see top of pack.
Additional Information:
This product contains Alcohol.
Sleeve, lid and pot widely recyclable
Brand
Manufacturer
PO Box 5250,
Frome,
BA11 9DB.Return To Address
Bonne Maman,
PO Box 5250,
Frome,
BA11 9DB.
www.bonnemaman.co.uk
Typical Values
per 100g
Energy
857 kJ/203 kcal
Fat
3.9 g
of which saturates
2.4 g
Carbohydrates
34 g
of wich sugars
26 g
Fibre
0.5 g
Protein
2.2 g
Salt
0.5 g
Ingredients
Allergen Information
Dietary Information