Bonne Maman Baba au Rhum Dessert
Rating, 2.3 out of 5 from 123 reviews.Life 1w+Product life guaranteed for 1 week.
2 x 140g £11.43 per kilo
£3.20
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Product Information
This classic Baba au Rhum dessert 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 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 (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 haven’t 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!
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 (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 haven’t 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!
Features
Sleeve, lid and pot are widely recyled
Country of origin
France
Nutritional data
| 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 |
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
Unspecified Pack
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: see top of pack.
Additional Information:
This product contains Alcohol.
Sleeve, lid and pot widely recyclable
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
Ingredients
Water, Sugar, Cream (Milk) (10%), Wheat Flour, Rum 54° (6.9%), Whole Egg, Egg White, Raising Agents (Sodium Diphosphates, Sodium Carbonates, Wheat Flour), Honey, Salt, Natural Vanilla Flavouring, Gelling Agent (Pectin)
Allergen Information
Contains Eggs, Contains Milk, Contains Wheat
Dietary Information
Suitable for Vegetarians
Brand
Bonne Maman
Brand details
Thanks to our unique savoir faire and quality ingredients, Bonne Maman creates deliciously authentic taste experiences for you to enjoy. Discover the delicious range of Bonne Maman Chilled Desserts with a broad selection of traditional French recipes to suit every preference ranging from smooth Creme Caramel, airy fruit mousse, creamy salted caramel creme and much more… Prepared to perfection with only the finest ingredients, Bonne Maman Chilled Desserts are the perfect naturally delicous dessert.
Manufacturer
Bonne Maman,
PO Box 5250,
Frome,
BA11 9DB.
PO Box 5250,
Frome,
BA11 9DB.
Return to Address
Consumer service:
Bonne Maman,
PO Box 5250,
Frome,
BA11 9DB.
www.bonnemaman.co.uk
Bonne Maman,
PO Box 5250,
Frome,
BA11 9DB.
www.bonnemaman.co.uk
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Average 2.3 out of 5, based on 123 reviews.Breakdown of ratings
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