Name: Rum baba
Yield: Serves 8
Ingredients: 2 tsp dried yeast, dissolved in 3 tbsp warm water; 100 g butter, softened, in knobs, plus a little extra for greasing the moulds; 1 tbsp caster sugar; 3 medium eggs, beaten; 225 g plain flour; 1 tsp salt; 800 ml water; 200 ml good-quality rum; 500 g granulated sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

This is another of those old sweet trolley classics that you rarely see these days, though I’m not sure why it’s faded away as, when it’s made well, it’s a top notch dessert. I’ve been to restaurants where I’ve ordered this, and a bottle of rum gets plonked on the table, which is a great touch if you want to indulge that little bit more!