Baba with Fruits

Baba aux Fruits

Preparation info

    • Difficulty


Appears in

Mrs A.B. Marshall's Cookery Book

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

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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.