Babas With Rum Syrup

Preparation info

  • 9

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. plain flour
  • pinch of salt
  • ½ oz. yeas


Grease 9 dariole or baba moulds. Sift the flour and salt into a warm basin. Cream the yeast with a pinch of castor sugar, and add to it the gill of warm milk. Mix this into the flour to form a soft dough. Beat well until the dough leaves the side