Bonne Maman Baba au Rhum Dessert
Rating, 2.3 out of 5 from 126 reviews.Life 1w+Product life guaranteed for 1 week.
2 x 140g £8.93 per kilo
£2.50£3.20
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Product Information
Bonne Maman Baba Au Rhum is a classic French dessert featuring a light honey sponge generously soaked in rich rum syrup and topped with fresh vanilla cream. Crafted with simple, high-quality ingredients for a taste of homemade, these indulgent chilled desserts are perfect for special occasions or an after-dinner treat.
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**Plus, look out for our on-pack promotion for the chance to win a Le Creuset Stoneware Flan Dish or a Bonne Maman Wooden Rolling Pin. Simply enter the unique code found inside your promotional pack for your chance to win.
WIN!
**Plus, look out for our on-pack promotion for the chance to win a Le Creuset Stoneware Flan Dish or a Bonne Maman Wooden Rolling Pin. Simply enter the unique code found inside your promotional pack for your chance to win.
Features
Sleeve, lid and pot are widely recyled
Further description
Discover our whole range at www.bonnemaman.co.uk and follow us on Instagram @BonneMaman_UK and on Facebook @BonneMamanUK for more inspiration!
Country of origin
France
Nutritional data
| Typical Values | Per 100 g |
|---|---|
| Energy | 821 kJ/195 kcal |
| Fat | 3.9 g |
| of which saturates | 2.4 g |
| Carbohydrates | 32 g |
| of which sugars | 24 g |
| Fibre | 0.5 g |
| Protein | 2.1 g |
| Salt | 0.46 g |
Storage
Keep Refrigerated
Preparation and Usage
Home-baking the Bonne Maman way
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 180°C.
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.
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 180°C.
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.
Cooking guidelines
Home-baking the Bonne Maman way
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 180°C.
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.
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 180°C.
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
Sleeve
Recycling information
Lid - Recyclable; Pot - Plastic - Widely Recycled; Sleeve - Card - Widely Recycled
Other Information
Full Product Name:
Sponge cake dessert.
Storage:
Keep refrigerated. For use by date (Day/Month): see top of pack.
Safety Warning:
This product contains Alcohol. Not suitable for children.
Usage:
2 Servings
Sponge cake dessert.
Storage:
Keep refrigerated. For use by date (Day/Month): see top of pack.
Safety Warning:
This product contains Alcohol. Not suitable for children.
Usage:
2 Servings
Ingredients
Water, Sugar, Wheat Flour, Cream (Milk) 9,5%, Rum from West Indies 6.9% (54% ABV), Whole Egg, Egg White, Raising Agents (Sodium Diphosphates, Sodium Carbonates, Wheat Flour), Honey, Salt, Natural Vanilla Flavouring, Gelling Agent: Carrageenans (Seaweed Extract)
Allergen Information
Contains Eggs, Contains Milk, Contains Wheat
Dietary Information
Suitable for Vegetarians
Brand
Bonne Maman
Brand details
Recognisable by its iconic red gingham lid, Bonne Maman brings a taste of homemade to every chilled dessert. Inspired by traditional French recipes and crafted with simple, high-quality ingredients, our delicious range of chilled desserts delivers authentic flavour, wholesome indulgence and the care of homemade cooking in every spoonful. C'est bon, c'est Bonne Maman.
Manufacturer
Bonne Maman,
PO Box 5250,
Frome,
BA11 9DB,
UK.
Produced by:
Bonne Maman,
Z.I.,
46130 Biars sur Cère,
France.
PO Box 5250,
Frome,
BA11 9DB,
UK.
Produced by:
Bonne Maman,
Z.I.,
46130 Biars sur Cère,
France.
Return to Address
Consumer service:
Bonne Maman,
PO Box 5250,
Frome,
BA11 9DB,
UK.
www.bonnemaman.co.uk
Bonne Maman,
PO Box 5250,
Frome,
BA11 9DB,
UK.
www.bonnemaman.co.uk
Customer reviews
Overall ratings
Average 2.3 out of 5, based on 126 reviews.Breakdown of ratings
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