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Blackberry baba with spiced cream

Ingredients

  1. Step 1 70g soft butter , plus extra for the tin
  2. Step 2 7g sachet fast-action dried yeast
  3. Step 3 10g honey
  4. Step 4 5 medium eggs
  5. Step 5 1 tsp ground ginger
  6. Step 6 80g self-raising flour
  7. Step 7 80g plain flour
  8. Step 8 40g fresh white breadcrumbs
  9. Step 9 200ml of your favourite spirit, poire Williams (pear brandy) works well but so does dark rum, brandy or calvados
  10. Step 10 200g caster sugar
  11. Step 11 300g blackberries
  12. Step 12 50g caster sugar
  13. Step 13 1 tbsp liquor (use the same one you used for the syrup)
  14. Step 14 200ml double cream
  15. Step 15 65g caster sugar
  16. Step 16 1 tsp ground mace
Blackberry baba with spiced cream
Calories: 372 Carbohydrate: 41 g Protein: 5 g Fat: 16 g
Cook time: 95 minutes Prep time: 50 minutes Total time: 145 minutes Servings: 12

TAGS

Afternoon tea Dessert Treat Afternoon tea Baba Blackberry Dessert Fruit cake Indulgent Tom Kerridge

Directions

  1. Step 1 Tip all the ingredients for the dough, and a large pinch of salt, into the bowl of a tabletop mixer with a dough hook attachment. Mix on high for 6-8 mins until the butter is fully incorporated and the texture is like a loose batter. Remove the bowl from the machine, cover with cling film and leave to prove for 30 mins or until doubled in size.
  2. Step 2 Heat oven to 170C/150C fan/gas 3½ and butter a large bundt tin. Spoon the mixture into the tin and leave for around 30 mins or until the mix has risen to two-thirds of the way up. Bake for 30 mins or until it's lightly golden and a skewer inserted into the middle comes out clean, then turn out onto a wire rack and leave to cool.
  3. Step 3 While the cake is baking, make the syrup. Put the brandy, sugar and 200ml water in a saucepan and boil for 5 mins until you have a thin syrup. When the cake is cool, carefully return it to the tin, then drizzle the hot liquid over the cake and leave it to soak in for 10-15 mins.
  4. Step 4 For the compote, put the berries, sugar and brandy in a saucepan, stir over a medium heat until the berries start to release their juices, around 3 mins, then remove the pan from the heat and leave to cool.
  5. Step 5 Whisk the cream, sugar and mace together until it forms soft peaks. To serve, place the soaked sponge on a large plate and spoon most of the berries into the middle. Top with the cream and the remaining berries before bringing to the the table and slicing.