Recipe: Baba au Rhum With Berries and Lemongrass

Pastry Chef Tom Wellings joined Barbara Harrison in the studio to cook a sweet treat, Baba au Rhum with berries and lemongrass Watch the video above for a cooking demo, and get the recipe below:



  • 300g flour
  • 45g milk
  • 7g yeast
  • 2 eggs
  • 5g salt
  • 25g sugar
  • 115g soft butter


  • 800g water
  • 325g sugar
  • 100g rum
  • 2 vanilla beans

Lemongrass cream:

  • 4 stalks lemongrass
  • 100g sugar
  • 1800kg cream
  • 200g mascarpone



Knead flour, milk and yeast. Add the eggs, sugar and salt. Mix dough until well combined. Add butter and mix until dough is smooth and does not stick to bowl. Let proof (rise_ until double. Beat dough down and rest in cool spot 30 min. Fill moulds and proof 1 hr. Bake 350 for 12-15 min.


Combine ingredients and bring to boil.


Soak baba in warm syrup. Let cool. Fill baba center with macerated berries and top with scoop of cream.

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