Baba with Fruits

Baba aux Fruits


Prepare the paste with one pound of flour and other ingredients as in the foregoing recipe, colour it with a little saffron or apricot yellow, and when it leaves the hands clear while working, mix in about six ounces of various dried fruits; place it in buttered moulds, let it rise well, and then bake in a moderate oven for rather better than half an hour. Soak in syrup flavoured well with rum. Serve with apricot sauce over and round the base.