Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Rum baba with orange cream


You'll need

65 ml milk 35 ml thickened cream 1¾ tsp dried yeast 210 gm plain flour 2½ tbsp caster sugar 2 eggs, lightly whisked 65 gm butter, melted   Rum syrup 750 gm caster sugar 150 ml dark rum   Orange cream 30 gm caster sugar 2 egg yolks 2 tsp each plain flour and cornflour 150 ml milk 400 ml orange juice ¼ tsp agar-agar (see note) 400 ml thickened cream, whisked to soft peaks

Method

  • 01
  • Preheat oven to 180C. Heat milk and cream in a small saucepan until lukewarm, add yeast and set aside in a warm place until foamy (5 minutes). Mix flour, sugar and 1 tsp sea salt on low speed in an electric mixer fitted with a dough hook, then add egg and yeast mixture and mix to combine. Increase speed to medium and mix until smooth (5 minutes). Reduce speed to low and gradually add butter, mixing until combined, then increase speed to high and knead until dough is smooth and elastic (5 minutes). Divide dough among 4 greased 150ml dariole moulds, cover with a tea towel and set aside to prove until dough reaches tops of moulds (1-1½ hours). Bake until golden and cooked through (15-20 minutes), cool slightly in moulds, turn out to cool completely, then transfer to a large airtight container until required.
  • 02
  • For rum syrup, stir sugar and 1 litre water in a saucepan over medium heat until sugar dissolves, then simmer until syrupy (5 minutes). Set aside to cool, then stir through rum, pour over rum babas and set aside to soak (2 hours), turning in syrup occasionally.
  • 03
  • For orange cream, whisk sugar and yolks in a bowl until pale (3-4 minutes), sift flours over, stir to combine and set aside. Bring milk to just below the boil in a small saucepan over low heat. Add milk to egg mixture in a thin, steady stream, whisking continuously, then return to a clean saucepan and whisk over medium heat until mixture comes to the boil and thickens (1-2 minutes). Transfer to a bowl, cover closely with plastic wrap and set aside to cool. Reduce orange juice in a small saucepan over medium heat to 125ml (15-20 minutes). Add agar-agar, whisk to combine and bring to the boil. Strain through a fine sieve into a large bowl and refrigerate to cool. Fold in milk mixture, then fold in whipped cream. Serve with rum baba, with extra rum syrup drizzled over.
Note Agar-agar is a setting agent derived from seaweed; it’s available from health-food shops.

This recipe is from the December 2012 issue of Australian Gourmet Traveller.

“I’m tempted to ship straight to dessert at Subo in Newcastle – their rum babas are superb.”
Meredith Garland, Newcastle, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×