Dessert: A classic French dessert, a sweet brioche like cake, soaked in a rum syrup, and topped with a delicious whipped ...

Impress your guests with this rum-soaked, retro classic. You will need four 11cm/4½in baba tins (savarin moulds). Alternatively you can use small dariole moulds. Place the flour in a large bowl.

See recipe card for ingredient list and portions ... Rum soaked cake is called rum cake. Also known as rum baba or baba au rhum. What is the best rum to use for rum cake? You can use any type of rum ...

3. Preheat the oven to 200°C. Bake the rum babas for 30 minutes, then allow to cool and remove the paper cases. 4. To make the limoncello strawberries, place all the ingredients except the limoncello ...

Stir in lemon juice. Transfer to a blender and blend until smooth. Cool completely. 5. Preheat oven to 190C. Grease six 125ml Rum Babà moulds and place on an oven tray. 6. Divide batter among prepared ...

360 g cake flour ½ instant dry yeast 10 g sachet ½ t salt ¼ cup white rum, or ¼ cup water ½ cup milk 172 g butter 50 g sugar 4 free-range eggs 70 g blueberries For the syrup: 200 g sugar 1 ¾ cups ...

Le Cordon Bleu Chef is waiting for you to prepare together a surprising exotic rum Baba. A three hour practical session, all ingredients, a recipe booklet. All baking equipment and teaching resources ...

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 ...