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Rosehip babas with blackberries

Rum babas were popular in the 1970s but have now fallen out of favour; perhaps it is the fabulous number of calories they provide. If, like us, you'd like to see them back, try this unusual recipe. Ideally, you need to get hold of the special baba tins, although mini flan dishes may just fit the bill.


Mix the yeast, warm milk and sugar together in a large bowl and leave in a warm place for 15 minutes until it starts to froth. Butter six individual baba tins.

Add the flour and eggs to the yeast mixture and beat thoroughly with a spoon. Add the softened butter and continue to stir until you have a smooth mixture.

Half fill your baba tins with the mixture and leave the tins in a warm place until the mixture has risen to the top of the tins. Preheat the oven to 200°C/Gas mark 6.

Bake the babas for 20–25 minutes until golden. They are rather unforgiving when it comes to cooking times; the difference between undercooked and slightly burnt is about 2 minutes! Leave to cool on a wire rack then remove from their tins.

While the babas are still slightly warm, mix the rosehip syrup and rum or brandy together and pour over the babas. Fill with blackberries and serve with cream.

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  • 7g sachet dried yeast
  • 75ml warm milk
  • 1 tbsp caster sugar
  • 125g plain flour
  • 2 large eggs
  • 75g unsalted butter, softened

For the syrup

  • 150ml home-made rosehip syrup
  • 100ml rum or brandy

To serve

  • 200g blackberries
  • 150ml single cream

This recipe is taken from...

River Cottage Hedgerow Handbook