Add the rum and the sliced vanilla bean with its seeds. Cover and leave to infuse for 15 minutes. Put the baba on a grid, on top of a deep baking tray. Using a laddle, pour the syrup little by ...

There are legends about the French rum baba. One such story involves a Polish king. Some credit him with the idea of the rum-soaked cake, but it's difficult to pinpoint the exact origins. Nevertheless ...

Impress your guests with this rum-soaked, retro classic. You will need four 11cm/4½in baba tins (savarin moulds ... Meanwhile for the syrup, put the sugar and rum in a small saucepan with ...

Enjoy this recipe for a sweet treat popular in ... then turn off and let it cool. Pour the warm syrup into a bowl and add the rum, stirring. Dip the babàs in the syrup, a little at a time.

A cocktail that blends together rum, espresso, cardamom and sugar syrup. The recipe is dedicated to Baba Budan, a sufi saint who smuggled seven types of coffee beans into India back in the 16th ...

Flavours of fennel and honey give this baba a Greek upgrade. “Rum baba is one of my all-time favourite desserts ... onto a wire rack to cool completely. Meanwhile, for ouzo syrup, combine all ...